Cider Vanilla Casserole with Glazed Blackberries

Orange-Vanilla Casserole: Dissolve the butter in a saucepan. Strain the flour and add it.

Let everything foam up. Add the grated orange peel and the vanilla pulp and pour in the cow’s milk. Bring to the boil and then strain through a sieve.

While still warm, gradually add the egg yolks and beat until creamy. Add the browned almond kernels as ditto the orange liqueur and let cool.

Whip the egg whites with a pinch of salt. Gradually add the sugar and whip until very stiff. Stir one third of the egg whites into the base mixture until smooth, then gently fold in the remaining egg whites.

Butter a gratin dish and sprinkle with sugar.

Pour in the mixture and bake in a heated oven at 200 degrees for about

1000 cmin bake.

Glazed blackberries: Mix the blackberry jelly, orange and lime zest and orange and lime juice neatly and bring to the boil once. Add the blackberries. Add the whiskey, flambé and pull from the flame on the spot. Press an indentation in the center of the orange-vanilla casserole and place the blackberries in the indentation while it is still warm.

Sprinkle the casserole with fine sugar and place on the table with vanilla ice cream, if desired.

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