Gastronomy Recipes
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TANDEM TORRIJAS OF HORCHATA WITH COLD CREAM

Ingredients

Torrijas

     * 50 ml. Horchata from Valencia Tigernut
     * 25 gr. bread
     * 1 egg
     * Cinnamon
     * crushed Tigernut from Valencia
     * Brown sugar

Cream

     * 125 ml. Horchata of Tigernut from Valencia 
     * 20 gr. sugar
     * 10 gr. pectin
     * 5 ml. lemon juice

Sauce

     * 100 gr. sugar
     * 70 ml. Horchata of Tigernut from Valencia
     * 70 ml. black rum

Lattice

     * 125 gr. isomalt sugar
     * 1 gr. water.

Preparation

    1. crush all
    2. put into the desired mold.
    3. bake in oven 10 ', 180 º c.
    4. once cold coat in brown sugar and cinnamon.
    5. give a heat before serving.

 

Cream

    1. just heat the horchata.
    2. Mix sugar and pectin to the juice.
    3. mix the two preparations.
    4. put into the desired mold and cold.

Sauce

    1. Dissolve the sugar in the fire until pt. caramel, then add the rum and horchata.

Lattice

    1. heat and spread on a plastic.


Recipe created by Amparo Raga Ricart, Chef of the CDT.