Small Saffron Rice Gratin with Cranberry Compote

Ingredients

• 350 g cranberries
• 3 EL Sugar
• 1 TL lemon juice
• 200 g milk rice
• 1 l milk
• 1 piece lemon zest
• 1 vanilla pod
• 0.3 g saffron strands
• 1 untreated lemon
• 4 eggs
• 1 pinch salt
• 80 g Butter
• 70 g sugar
• butter (for the dish)
• powdered sugar (for dusting)

Instructions

1. 1.

   Wash, trim and place cranberries in a pot. Add sugar, lemon juice and a splash of water; simmer gently for about 5 minutes. Remove from heat and let cool. For the rice gratin, combine milk rice with cold milk, add lemon zest, saffron and split vanilla pod; bring to a boil, stir, turn off heat and let the rice soak for about 25 minutes.

2. 2.

   Remove the lid and allow the rice to cool. Discard the vanilla pod and lemon zest. Preheat oven to 180°C fan. Wash untreated lemon hot, dry it, grate its zest into fine strips. Squeeze out the juice. Chop half of the zest finely. Separate eggs. Whisk egg whites with salt and 2 EL lemon juice until stiff.

3. 3.

   Whisk yolks with butter and sugar until fluffy; fold in rice and chopped lemon zest, then gently fold in meringue. Spoon mixture into small greased, oven‑proof ramekins and bake for 25–30 minutes. Remove, let cool slightly, dust with powdered sugar and serve with compote.