Rice and nuts Cupcake with Aerosol Cream and Caramelised Nuts

Ingredients for cooking

½ lt Trevalli whole milk
125 gr sugar
80 gr rice
50 gr minced nuts
50 gr minced amaretti
2 pinches of salt
100 gr eggs
½ vanilla stick
20 gr cornstarch
30 gr nuts
30 gr sugar
Hoplà Aerosol Cream q.s.

Preparation

Put salt in the Trevalli whole milk and cook the rice in it, until the rice has absorbed all the milk. Remove from the heat and put in a bowl. Flavour with the vanilla seeds, stir and add the amaretti and the minced nuts. Pour in the beaten eggs with sugar, stir and add the cornstarch. Pour the contents into moulds already buttered and dusted with cornstarch. Bake at 160° for 25 minutes. Remove from the oven and let them chill. Remove from the moulds.

Decoration: melt and caramelize the sugar. Add the shredded nuts, stir and then place them on the cooking paper. Once chilled, crumble the caramelized nuts. Dust the cupcakes with powdered sugar and decorate with a squirt of Hoplà Aerosol Cream. Top with caramelised nuts crumble.

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