Millet Pan with Blackberries

For the millet patties, lightly toast millet and almond slivers in a large, deep frying pan. Add milk and salt, bring to a boil and simmer on low heat with lid closed for about 30 minutes.

Remove the skin from the apple, cut into quarters, remove the core and chop into small cubes. Mix with honey and egg yolk into the millet porridge.

Select blackberries and rinse carefully. Whip the egg whites to egg whites and fold into the millet together with the berries. Preheat the stove.

Divide the millet porridge evenly into four greased ovenproof pans (or a gratin dish) and place briefly in the oven until a brown crust forms.

Alternatively, brown in the oven on the highest setting on the top broiler. Sprinkle with powdered sugar before serving.

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