Gastronomy 
Recipes
FROST CREAM OF HOCHATA OF TIGERNUT FROM VALENCIA
Ingredients
* 200 ml (1 cup) of horchata
* 200 g. of whipped cream
* 1 bottle of condensed milk
* 2 egg whites
* 6 tablespoons sugar
* 1 lemon
* 200 g. of whipped cream
* 1 bottle of condensed milk
* 2 egg whites
* 6 tablespoons sugar
* 1 lemon
Preparation
1. Mix condensed milk with the cream and horchata, and incorporate carefully whishked egg whites.
2. Leave in the freezer 2 or 3 hours. Then, stir vigorously, and spread on the glass and leave in the refrigerator.
3. Make a caramel with the sugar, 2 tablespoons of water and a dash of lemon juice.
4. Pour on greased marble, and when cool, shred.
5. Sprinkle the cream with the sweet at the time of serving.
2. Leave in the freezer 2 or 3 hours. Then, stir vigorously, and spread on the glass and leave in the refrigerator.
3. Make a caramel with the sugar, 2 tablespoons of water and a dash of lemon juice.
4. Pour on greased marble, and when cool, shred.
5. Sprinkle the cream with the sweet at the time of serving.
Source: rasansan www.mundorecetas.com
-
-
C/Poeta Eduardo Buil, 5-6ª · 46020 Valencia 
tel/fax: 963 69 04 99 -
-
Blog Nova Orxata
Facebook in spanish