For the overturned nut rice with butter, fine crystal sugar, vanilla sugar and salt, cook the rice over low heat until it becomes a thick mass. Then let it cool.
Add the nuts to 1/4 l of boiling milk and cook on low heat for half an hour. When the milk is completely absorbed, stir in the nut liqueur and let the mixture cool.
Butter small molds and sprinkle with sponge cake crumbs. Mix the nuts and yolks into the rice mixture. Beat egg whites with sugar until stiff and fold in.
Pour the nut rice into the ramekins and bake in a preheated oven at 155 degrees for about 50 minutes.
While still hot, turn out onto warmed dessert plates, decorate with chocolate sauce and whipped cream and serve immediately.
Preparation Tip:
You can also sprinkle the overturned nut rice with grated nuts.
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