Rice Gnocchi with Caramel Sauce

For the rice dumplings, mix the raisins and nuts with the amaretto and leave to infuse for 30 minutes.

Bring the milk to the boil in a saucepan with a pinch of salt and 2 teaspoons of sugar. Add the rice and cook until not quite soft. Stir in the butter and let cool.

Separate the eggs. Beat the egg whites with the remaining sugar until stiff. Stir the yolks, lime zest and the raisin-nut mixture into the rice and finally fold in the snow.

Heat plenty of oil in a deep frying pan. Use a tablespoon to make dumplings from the rice mixture and fry them in the oil. Drain the rice dumplings on paper towels.

For the caramel sauce, lightly caramelize sugar in a saucepan. Add the butter, let it foam up and pour in the whipped cream. Reduce the sauce slightly.

Serve the rice dumplings with the caramel sauce and garnish with a few pear wedges.

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