Rice Casserole with Apples

Bring the milk to the boil with a pinch of salt and butter. Add the long-grain rice and cook for about 20 min at medium temperature with the pot closed. Turn off the heat and let the long grain rice swell until it is soft, then cool. In the meantime, separate eggs. Put egg whites in the refrigerator. Rinse lemon, dry and grate peel. Grease gratin dish well. Beat egg yolks, sugar and lemon zest with electric whisk until thick cream and stir in raisins.

Fold the egg cream into the cooled rice pudding. Rinse apples, peel, core and cut into wedges. After peeling, cook very hard apples in a light lemon-sugar broth until semi-soft. Beat the snow until stiff, season lightly with salt and also mix carefully. Place apple slices at the bottom of the mold.

Fill the casserole into the form and bake for 15-20 min at 180 degrees in the heated oven, it should have a nice light brown color. Cool down a bit and put a damp kitchen towel over the form.

Now turn out onto a plate and decorate with a blob of raspberry syrup and a raspberry. Bring to the table with raspberry syrup.

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