Casserole from millet grain and under a cover from cream is an unusual combination. The dish can be served for a dessert.
It is required to you
- - form for roasting;
- - millet 1 glass;
- - milk 1 glass;
- - pear of 1-2 pieces;
- - raisin of 200 g;
- - sugar 2\3 glasses;
- - egg of 2 pieces;
- - teaspoon salt 0.5;
- - cinnamon 0.5 teaspoons;
- - desi of 10 g;
- - bread crumbs;
- For filling:
- - egg of 2 pieces;
- - sugar 1 tablespoon;
- - vanilla sugar of 5 g;
- - cream of 33% 100 ml;
- For ornament:
- - fruit jelly;
- - mint branches.
Instruction
1. Wash out millet, drench with boiled water, then repeatedly wash out. Lay out millet in 2 glasses of the boiling water and you cook 10-15 minutes to semi-readiness.
2. In a separate pan boil milk with salt and 1\3 sugars. Put millet in milk and you cook until ready. Millet has to become soft, and milk completely to be absorbed.
3. Wash up pears, clean and cut in small cubes. Extinguish them with the remained sugar and cinnamon to softness. Fruit have to give juice, and sugar to melt and develop a caramel taste.
4. Fill in raisin with boiled water for 5-7 minutes, then dry.
5. Shift ready grain in a bowl and let's it cool down. Add some egg and mix. Put pieces of pears, raisin, cinnamon and once again mix. Oil a form for roasting and strew with bread crumbs. An even layer lay out weight in a form.
6. For filling shake up eggs with usual and vanilla sugar before formation of magnificent foam. Shake up cream a little and add to a frothed eggs. Fill in casserole. Bake at a temperature of 200 degrees.
7. Cut ready casserole on pieces and give with sour cream, whipped cream or fruit syrup. Enjoy your meal!