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Rice Pudding and Cherry Casserole with Cherry Sauce

5 from 4 votes
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Rest Time 15 minutes
Total Time 1 hour 55 minutes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Sauce:

  • 200 ml Sweetened condensed milk (milkmaid)
  • 0,5 tsp Salt
  • 1 piece Organic lemon, peel
  • 250 g Rice pudding
  • 3 Pcs. Eggs
  • 1 Pck. Vanilla sugar
  • 100 g Sugar
  • 1 tsp Cinnamon
  • 500 g Sour cherries from the glass
  • Almond flakes, amount as desired
  • Butter for the mold
  • 500 ml Cherry juice
  • 50 g Powdered sugar
  • 1 tube Rum Flavoring
  • 20 g Food starch

Instructions
 

Sauce:

  • Pour the cherries through a sieve, drain well and collect the juice. Bring the juice (up to 4 tablespoons) with powdered sugar and rum aroma to the boil and stir in the cornstarch that has been mixed with the juice. Simmer everything for about 1 minute and let the starch bind. Then transfer to a bowl to cool, put some cling film directly onto the sauce so that it is airtight (this way no skin can form) and put the bowl in the refrigerator. It tastes better when the sauce on the hot casserole is cold. Have cherries ready.

Casserole:

  • Bring the milk, condensed milk, salt and lemon zest to a boil in a saucepan. Stir in rice, turn the heat down 2/3 and simmer gently over a low heat for 25 - 30 minutes and let it swell. Stir it every now and then. When it is done, take it off the heat and let it cool down a little.
  • Meanwhile, butter a casserole dish 24 x 24 well. Preheat the oven to 180 ° O / bottom heat.
  • Separate eggs. Beat egg whites very stiff. Beat the egg yolks, sugar, vanilla sugar and cinnamon until frothy. Add the lukewarm rice pudding and mix everything well. Then fold in the egg whites and then the cherries. Put everything in the baking dish, sprinkle the surface thickly with the almond flakes and place the dish on the 2nd shelf from the bottom in the oven. The cooking time is approx. 60 minutes. The inside of the casserole must no longer be runny and the almond flakes should have a golden brown color. As with a cake, you can use a wooden stick to check whether it is completely thickened. Nothing liquid should adhere to it when it is pulled out.
  • Then serve it with the cooled sauce and enjoy ............
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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