Читать книгу Vegetable Kitchen - Bernhard Long - Страница 12

Ingredients for 2 meals

½ vanilla pod

200 millilitres of milk (1.5% fat)

5 grams of butter

50 grams of millet

2 eggs (size M)

½ small lemon

1 tablespoon liquid honey

180 grams Magerquark

2 tablespoons ground almonds (so to. 30 grams)

2 small ripe pears (100 grams)

Pinch of salt

1 tablespoon sliced almonds (so to. 10 grams)

The preparation sequence

Cut the vanilla pod lengthwise in half, scrape out the seeds and boil with the milk in a large saucepan.

Butter and millet stir, boil and covered on the switched Stove swell about 15 minutes again.

Meanwhile, separate the egg. provide protein in a high vessel and egg yolks in a bowl.

Express lemon and add to the egg yolk. Add honey, cheese, ground almonds, and serve approximately 4 minutes until foamy with the churning of the hand mixer.

Wash the pears with water, peel, quarter, and core and dice finely.

Lift the swollen porridge with pear cubes under the egg yolk mixture.

Beat egg whites and salt with the churning of the hand mixer to very stiff peaks and fold into the egg yolk mixture.

A rectangular baking dish (so the. 10 x 20 cm) with baking paper, fill the ground and flatten with a pallet or a plastic spoon.

The gratin with the flaked almonds and sprinkle in the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake 25-30 minutes