Millet casserole with raisins and persimmons

Category: Dishes from cereals and flour products
Millet casserole with raisins and persimmons

Ingredients

Millet porridge 250-300 g
Raisins 50 g
Egg 1 PC
Persimmon 1 PC
Raspberry puree / jam 2-3 tbsp
Sugar 1 tbsp

Cooking method

  • Millet casserole with raisins and persimmonsSeparate the yolk and white into different containers. Beat the yolk with sugar and half the raspberry puree until fluffy
  • Millet casserole with raisins and persimmonsAdd whipped yolk to the finished millet porridge and mix well
  • Millet casserole with raisins and persimmonsPour in the washed raisins and stir until the raisins are evenly distributed
  • Millet casserole with raisins and persimmonsGrease a baking dish with oil, lay out the millet with raisins, compact
  • Millet casserole with raisins and persimmonsGrease the surface with raspberry puree, cut the persimmon into slices
  • Millet casserole with raisins and persimmonsLay the persimmon on top of the millet. My persimmon was already overripe and did not want to cut beautifully. Preheat the oven to 180 degrees and place the casserole dish in the oven for 20 minutes
  • Millet casserole with raisins and persimmonsBeat the protein into a fluffy foam, take out the casserole and deposit the beaten protein over the persimmon
  • Millet casserole with raisins and persimmonsReturn to oven for a few minutes
  • Cool slightly and serve
  • Millet casserole with raisins and persimmons

The dish is designed for

2-3 servings

Time for preparing:

1 hour

Cooking program:

Oven

Note

Casserole from what was at hand. It turns out delicious. Plain millet shone with new facets

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