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CREAMY OF RICE WITH HORCHATA, GLAZING OF LEMON AND ANISEED MELON

Ingredients

CREAMY OF RICE AND HORCHATA

Creamy rice

200 grs of cooked rice
25 grs of syrup of Horchata of tigernut from Valencia

Modified horchata

1 liter of Horchata of tigernut from Valencia
60 grs of modified starch
200 grs of creamy rice

GLAZING OF LEMON

960 grs of lemon in brine
200 grs of sugar
200 grs of sugar "Isomalt"
40 grs of glucose


Sherbet of horchata


212 grs of water
110 grs of dextrose
50 grs of prosorbet
95 grs syrup of Horchata of tigernut from Valencia
575 grs of Horchata of tigernut from Valencia


FLAVORED WITH ANISEED MELON

Syrup of anise

1 liter of water
200 grs of anise "Maria Brizard"
2 kg of melon
1 l of anise syrup

ALSO

Sheets of chervil.

Preparation

CREAMY OF RICE AND HORCHATA

Creamy rice

Mix the ingredients and rest 1 hour in the icebox.


Modified horchata

Crush in cold the Horchata of tigernut from Valencia and the modified starch. Rest 15 minutes. Crush again.

Mix with care the creamy rice and the modified horchata with help of a spatula.

GLAZING OF LEMON

Process all the ingredients in the "Thermomix" 10 minutes to 80ºC. Extend in badges of the dehydrated machine. Dehydrate 72 hours to 50ºC. Break the glazing and reserve them in a hermetic place.


SHERBET OF HORCHATA


ANISEED MELON

Syrup of anise

Mix water and the anise in cold.
Cut the melon into buckets of 1'5 x 1'5 cm. Pack the syrup and the melon with a time of progress of 30 seg. Rest 1 day after packed.

"Creamy of rice with horchata, glazing of lemon and aniseed melon" is a recipe created by Ricard Camarena, the chef and owner of the restaurant "Arrop". It evokes the summer flavors preferred for this teacher of the kitchen.