John Myers
Black and White Chocolate Casserole
The perfect black and white chocolate casserole recipe with a picture and simple step-by-step instructions.
- 300 ml Milk
- 1 pinch Salt
- 2 tbsp Sugar
- 100 g Rice pudding
- 50 g Dark chocolate
- 50 g White chocolate
- 2 Ripe, soft pears
- 1 tbsp Lemon juice
- 3 Egg yolk
- 3 Protein
- 2 tbsp Pistachio nuts
- Some butter and 2 tablespoons of sugar for the pan
- Bring the milk to the boil, add salt, sugar, butter and rice. Cover the rice and let it soak over a low heat for 30 minutes. Preheat the oven to 175 ° C. Butter a baking dish and sprinkle with sugar.
- Grate the chocolate separately according to type. Quarter and peel the pears and immediately drizzle with lemon juice.
- Remove the swollen rice from the heat and stir in the egg yolks. Divide the still warm mass into two equal portions, mix one half with the dark chocolate and the other with the white chocolate.
- Beat the egg whites until stiff and carefully fold half of each into the two rice masses. Transfer the light rice into the mold. Place pear quarters on top, sprinkle with pistachio nuts, then layer in the dark rice mixture. Bake the casserole in the oven on the lowest rack for about 45 minutes.
- Bon appetit!
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