Rinse millet and drain. Boil milk with vanilla pulp and salt, sprinkle millet while stirring, let it boil, swell in 15 to 20 min (stir occasionally during swelling) and cool the millet.
Separate the eggs. Cream butter (1), gradually add honey, egg yolks and lemon zest, fold in millet in batches and add almond kernels.
Beat egg whites until stiff and fold in. Pour the mixture into a greased gratin dish and sprinkle with almond kernels. Put butter (2) in flakes on top and put the pan on the broiler in the oven.
Serve with sour cherry compote.
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