Heat the horchata with cream and sugar.
Meanwhile, soften the gelatin in water.
When the cream and horchata hot (without coming to boil), remove from heat and add the rum and the leaves and softened gelatin and drained. We serve in the molds that we will use and leave it in the refrigerator until it curdled.

For lubricants, we can put the mold in hot water while we had a blunt knife on the sides. In a minute we can lubricants without problem.

Recipe created by Amparo Raga, teacher CdT Valencia, conducted and presented by Break. Link to the recipe on his blog Cooking with Pausan