- 250 g redcurrants
- 500 ml milk
- 150 g quick-cooking polenta
- 2 tbsp. honey
- ½ tsp. cinnamon
Wash and sort the redcurrants. Add the milk and 500 ml of water to the AutoCook pan. Close the lid. Set the cooking program, select short and set the timer to 5 min. Press Start. As soon as the timer starts its countdown, open the lid. Stir in the polenta, honey and cinnamon. Close the lid again and cook the polenta until completed, occasionally opening the lid and stirring.
- 2 egg whites (from medium-sized eggs)
- 100 g icing sugar
- 2 tbsp. lemon juice
In the meantime, whip the egg whites in a bowl until they form stiff peaks while gradually adding the icing sugar and lemon juice. Continue to beat the egg whites until the meringue mixture has a silky sheen.
As soon as the signal sounds, distribute the polenta and redcurrants into dessert bowls. Loosely sprinkle the meringue mixture onto the berries and briefly ignite with a crème brûlée torch until the peaks of the meringue turn light brown. Serve warm.
You can also use spelt semolina instead of polenta, which will make this dessert even more wholesome.
Caloric value per serving/piece
380kcal (1591 kJ)
Protein per serving/piece
Carbohydrate per serving/piece