John Myers
Ingredients for 4 servings:
- 1 liter of milk
- 20 g sugar
- 2 pinches of salt
- 230 g rice pudding
- 250 g strawberries
- 250 g low-fat curd cheese
- 3 egg whites
- 1 pinch of cornstarch
- 60 g sugar
- 250 g strawberries
- 20 g sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes
Prepare the rice pudding: Put the milk, sugar, salt and rice pudding in the blender jug and cook, without the measuring cup inserted, for 40 minutes on level 1 at 90°C with the reverse button. If the grains are still hard, cook for a further 10 minutes if necessary. After about 30 minutes, turn the oven up to 180°C fan speed. While the MC is working, you can prepare the strawberry curd. Weigh the strawberries, wash them and cut them into pieces. Mix the strawberries with the low-fat curd. Place the finished rice pudding in a large, greased ovenproof dish and fold the strawberry curd into the rice pudding. Wash the blender jug and the knife thoroughly to ensure there are no residues. For the meringue topping, insert the whisk attachment into the blender jug. Put the egg whites and a pinch of salt into the blender jug and, with the measuring cup in place, beat for 4.5 minutes on level 4 until stiff peaks form. After 4 minutes, add the sugar and cornstarch. Spread the meringue over the rice pudding. Bake in the preheated oven on the middle rack for about 30 minutes. If the topping gets too brown, cover with parchment paper and continue baking. Wash and slice the remaining strawberries. Heat the remaining sugar with the strawberries in a saucepan until they release their liquid. Finally, spread the strawberries over the finished casserole. The casserole can be enjoyed as a dessert, main course, or simply on its own.
Facebook Comments