Rice Casserole Au Gratin with Raspberry Foam

Long grain rice: Boil the milk with the butter and a pinch of salt. Add the long-grain rice and cook until soft, stirring throughout. All together cool down. Whip the yolks with the powdered sugar and vanilla pulp until creamy. Fold in the cooled long grain rice. Beat the egg whites with a pinch of salt, gradually add the powdered sugar and beat until stiff. Fold the snow into the egg mixture.

Butter a gratin dish and sprinkle with sponge crumbs. Fill the rice mixture into the mold and bake in a heated oven at 190 °C for 40 minutes.

Bake over: For topping, beat the egg whites with the powdered sugar until very stiff and pipe onto the baked rice casserole using a piping bag with a star nozzle. Sprinkle everything together with sliced almond kernels and bake under the oven grill until golden brown.

Raspberry foam: For the raspberry foam, beat the yolks with the white wine, raspberry puree and vanilla pulp over a water bath until creamy. Remove from the bain-marie, add the raspberry brandy, continue beating a little and add to the casserole.

Sprinkle with powdered sugar and decorate with mint leaves.

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