Millet pudding with apricots, poppy seeds and sugar
Weight of one portion
360 g
Weight of one portion (g) +-10 %Allergens
3, 7, 8c
Materials
| Powdered sugar | 10 g |
| Milllet | 60 g |
| Poppy seeds | 20 g |
| Walnuts | 20 g |
| Salt | 2 g |
| Sugar | 30 g |
| Butter | 30 g |
| Milk | 150 ml |
| Egg yolks | 15,6 ml |
| Frozen apricots | 100 g |
| Egg white | 15,6 ml |
Kalorické tabulky
Main Course| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 4212 kJ | 52,14 g | 109,72 g | 24,62 g |
Description
Rinse the millet and scald it with boiling water, strain, add salt, pour in boiling milk and cook until tender. Finally, let it cool. Beat the egg whites and half of the sugar until firm. Whisk the yolks with butter and the other half of the sugar until thick. First, mix the whipped egg yolks, chopped nuts with the millet porridge and finally mix in the egg whites. Grease the mold with butter and pour in half of the millet mixture, lay out the seedless apricots, cut side down, add the other half of the mixture and spread evenly. Bake until golden brown. When serving, sprinkle the casserole portion with poppy seeds, powdered sugar and pour melted butter over it.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof