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. 

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.

Images and recipe by