Millet Soufflé with Cherries and Merengue

Millet Soufflé with Cherries and Merengue

Country of Origin: Austria, Translated from German by Raffaela Bubner

This is an absolute favorite! Sweet, creamy, fruity and still a marvelous light dish due to the millets fluffy qualities. I hope you enjoy it as much as I do!

Total Time: 60 min (cooking time: 30 min, preparation time: 30 min)
Yield: 4-6 servings
Difficulty: Medium

Ingredients
2 cups millet
4 cups water
pinch of salt, cinnamon, untreated lemon peel
1/3 cup of butter
3 egg yolks
3-4 tbsp honey
5 tbsp heavy cream
2/3 cup of raisins
3 cups of cherries (fresh, frozen or from the jar)
For the merengue:
3 egg white
1-2 tbsp honey
untreated lemon peel
chopped nuts

Preparation
1 Rinse the millet under hot water. Put the millet together with the water in a pot and let it boil up briefly before adding a pinch of salt, cinnamon and some untreated lemon peel. Reduce the heat to a minimum and simmer the millet until it absorbed the water.

2 Beat the butter together with the egg yolks and the honey until it is foamy. Add the butter mixture to the cooked millet, as well as the heavy cream and the raisins.

3 Grease a casserole dish or a deep baking tray with butter and spread out the cherries evenly in it. Cover the cherries with the millet mixture and place the baking form in the middle of the oven. Bake the soufflé for approximately 30 minutes at a temperature of 350°F to 400°F.

4 While the soufflé is in the oven we turn towards the preparation of the merengue. Beat the egg whites until it is not too firm, add the honey and the lemon peel and continue beating the mixture – this time until it reaches a firm and stiff peak.

5 As soon as the soufflé finished baking in the oven, take it out carefully and cover it with the prepared merengue. Sprinkle the merengue with chopped nuts to your liking and put the entire dish back into the oven. Continue backing the soufflé for some more minutes at the same temperature. Depending on your oven the icing will turn its color slower or faster. Make sure you take it out before the icings color turns dark.

6 Before serving you can decorate the dish to your own liking with powder sugar, nuts or fresh fruits and whipped cream. Enjoy it warm and fresh or when cooled down!

 

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