Millet Casserole with Apples

Pour millet into a sieve, alternately hot and cooled rinse and drain. Place in a saucepan and briefly boil with salted milk. Reduce the temperature and let the millet swell for about 20 minutes.

In the meantime, remove the skin from the apples, cut into quarters, remove the core and cut into thin slices. Sprinkle with half of the sugar and pull with the lid closed.

As it cools, stir the millet porridge occasionally to prevent a skin from forming.

In a bowl, cream the egg yolks with the remaining sugar and lemon zest using a mixer and fold into the millet porridge.

Whip the egg whites in a bowl until stiff and fold them into the porridge as well.

Grease an ovenproof dish with a little butter and pour in half of the millet mixture.

Mix the apple slices with the currants washed in hot water and place on top of the millet mixture. Cover with the remaining millet mixture and place butter flakes on top.

Preheat the oven to 200 degrees and bake the millet porridge for 50-60 minutes.

Sprinkle with powdered sugar and decorate with lemon balm leaves.

Keyword: Turkey

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