Sweet Millet Casserole

In a saucepan, bring milk to a boil with salt, butter, vanilla bean and lemon zest. Add washed millet and cook at low temperature for 35 minutes until soft. Mix yolks and honey until creamy, add cooled millet mass, raisins and coconut. Finally, fold in the stiffly beaten egg whites. Butter a gratin dish and sprinkle with breadcrumbs. Pour in half of the mixture. Sprinkle apple cubes on top, season with cinnamon. Spread the rest on top and bake in a 160 °C oven for half an hour. For the snow topping, whip 3 egg whites and sugar to firm egg whites. Spread the mixture on the almost baked casserole. Sprinkle with powdered sugar, (so that the beaten egg whites do not become tough) and bake for another 15 minutes until golden brown. For the compote, bring water and sugar to a boil. Add blueberries and steep briefly. Serve the casserole with the compote and garnish with lemon balm.

Red wine

Our tip: Use your favorite red wine for cooking!

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