Gastronomy Recipes
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FROST TIGERNUT CREAM

Ingredients

  • 1 small tin of condensed milk "La Lechera"
  • 200 ml of horchata of Tigernut from Valencia 
  • 200 g of whipped cream
  • 2 egg whites
  • 6 tablespoons of sugar
  • 1 lemon

Preparation

  1. Mix condensed milk with whipped cream and horchata, and incorporate carefully the whisked whites.
  2. Leave in the refrigerator for 2 or 3 hours; whip it strongly, distribute it in cups and leave them in the refrigerator.
  3. Make a thin caramel with the sugar, 2 tablespoons of water and a dash of lemon juice. Pour on oiled marble and crush when cold.
  4. Sprinkle the cream with the caramel when serving.

 

Nestle Postres Elena Arzak
www.nestle.es/acomerbien