Gastronomy Recipes
Print Send to a friend
Back

HORCHATA WRAPPED IN FRIED KATAIFI WITH HONEY, ORANGE AND DATES SAUCE

Ingredients

Fried horchata

  • 250 ml. of Horchata of Tigernut from Valencia
  • 75 gr. of sugar
  • 35 gr. of starch
  • 2 egg yolks
  • "muscovado light" sugar 

 

Kataifi mass

  • Mass
  • Butter

Honey sauce

  • 60 gr. orange blossom honey
  • 30 ml. black rum
  • 2 ml. orange blossom water
  • 4 dates
     

Caramel 

  • 125 gr. of "Isomalt" sugar 
     

Presentation 

  • Sliced dates
  • Mint leaf
  • Tigernut sauce with "isomalt"

Preparation

Fried horchata

1. Thicken as a pastry cream.
2. Place in the oiled mold and let cool.
3. Cut, coat in light "muscovado" sugar and egg, and fry.

Kataifi mass

1. Extend.
2. Wrap and polish with melted butter.

Honey sauce

1. Heat all the ingredients and add sliced dates.

Caramel

1. Heat and coat the tigernut previously stucked with a toothpick.

Presentation

1. Wrap the horchata with fried dough, rinse with butter and brown in oven.
2. Place all the ornaments on the left side of the plate into three piles, and put the wrapped mass to the right.
3. The sauce will be put at the bottom of the plate and also above it to decorate it.

Recipe created by Amparo Raga Ricart, Chef of the CDT from Valencia