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HORCHATA OF TIGERNUT FROM VALENCIA AND RASPBERRIES JELLY

Ingredients

  • 400 ml of Horchata of Tigernut from Valencia. 
  • 500 ml of water
  • 10 gr. of neutral gelatin powder.
  • 85 gr. of raspberry gelatin powder .
  • Some raspberries.
  • For decorating, white "Mikado" biscuits, and mint.

Preparation

  • Dissolve the raspberry gelatin in 250 ml of boiling water. Stir until it's completely dissolved.
  • Add another 250 ml of cold water and stir. Pour the contents into a glass or cup, and introduce some raspberries. Let stand for 3 hours.
  • Put some horchata into a bowl and pour inside the neutral gelatin. Heat the remainder of the beverage in a saucepan until boiling. Remove from heat and add to the bowl where the gelatine is. Stir until it's completely dissolved, waiting a few minutes to cool slightly. Then put up the raspberry jelly with care. Let stand in the fridge for two hours.
  • Decorate and serve.

 

"Horchata of tigernuts from Valencia and raspberries jelly" is a creation of Susana Pérez.

 Link to the recipe in her blog webos-fritos