CUBES OF HORCHATA AND TIGERNUT

22/11/2018

Ingredients

Ingredients for horchata cubes

  •      250 g of homemade horchata of tigernut from Valencia
  •      2.5 g of agar-agar


Ingredients for peach cubes

  •      250 g of peach juice
  •      A small spoonful of sugar (optional)
  •      A few drops of lemon
  •      1 peach
  •      2.5 g of agar-agar


Ingredients for kiwi cubes


  •      100 g of water
  •      A spoonful of sugar
  •      A few drops of lemon
  •      2 kiwis
  •      2.5 g of agar-agar

Preparation

Preparation of horchata cubes

Heat the horchata. Bring to the boil, add the agar-agar and stir two minutes. Let cool a little and pour into a container previously greased with a tiny amount of sunflower oil. Cool and solidify.

Prepare peach dice

Heat the peach juice, sugar, and lemon drops. Bring to the boil, add the agar-agar and stir two minutes. Leave cool a little. Add crushed or diced peaches, stir with a straw and pour into a container previously greased with a tiny amount of sunflower oil. Let cool and solidify.

Preparation of kiwi dice

1. Beat the kiwis, sugar, water and some drops of lemon.
2. Bring to the boil and add the agar-agar. Low the heat low and stir two minutes. Let tune a little and pour into a container previously greased with a tiny amount of sunflower oil. Let cool and solidify.

Preparation of the plate

1. Unmold the gelatins.
2. Cut in the shape of cubes with a sharp knife.
3. Serve the miscellany of cubes in a cup or a bowl.

This recipe is a creation of Susana. Link to the recipe on her blog: webos-fritos