Millet Casserole with Gooseberries

For the millet casserole with gooseberries, first bring a pot of water to a boil. Rinse 180 g millet hot in a sieve and pour into the boiling water. Simmer on low heat for 2 minutes and leave to soak for about 15 minutes on the off heat until the liquid is absorbed.

Meanwhile, rinse the gooseberries and drain well. Finely grind the remaining 50 g of millet. Chop 3/4 of the nuts medium coarsely. Cut the rest of the nuts into flakes and set aside.

Heat the oven to 200 °C. Divide the butter into pieces and let it melt on the warm millet. Fold in the honey, raisins and yolks. Add the millet flour, the chopped nuts, the lemon zest, the cinnamon and then the gooseberries. Whip the egg whites just until stiff enough that the peaks still bend over and fold into the casserole. Pour the mixture into the greased baking dish and sprinkle with the hazelnut flakes. Bake the casserole on the bottom rack for about 45-50 minutes, until the top is light brown and firm to the touch. The millet casserole with gooseberries is best enjoyed warm.

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