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HORCHATA OF TIGERNUT FROM VALENCIA IN FOUR TEXTURES

Ingredients

Pannacotta
  • 125 ml. of Horchata of tigernut from Valencia
  • 125 ml. of cream
  • 75 gr. of sugar
  • 60 ml. of white rum
  • 4 leaves of gelatine

Foam

  • 250 ml. of Horchata of tigernut from Valencia
  • 2 gelatine leaves

Teja Rubí

  • 100 gr. of sugar
  • 40 gr. of butter
  • 40 gr. of Horchata of tigernut from Valencia
  • 25 gr. of flour

 

Salsa

  • Sugar
  • Ron
  • Horchata of tigernut from Valencia

Preparation

Pannacotta
  1. Heat up the horchata with the cream and the sugar.
    2   Add the rum and the gelatine leaves.
    3   Place in a mold and let cool.

 

Foam

  1. Heat the horchata to melt the gelatin.
  2. Once cold, put in the siphon with 2 charges and let stand for 6 hours.

Teja Rubí

  1.  Mix the sugar and the butter.
  2.  Add the horchata and finally the flour. Let it stand.
  3.  Estend it on a silpat wiyt a brushand and cook for 7 minutes at 180 C degrees.

 

Sauce

  1. Make the caramel with the sugar, add the rum and then the horchata.

 

Recipe created by Amparo Raga Ricart, chef of CdT from Valencia