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FRIED HORCHATA WITH TIGERNUT ICECREAM AND TILE OF RAISINS

Ingredients

INGREDIENTS FOR THE FRIED HORCHATA

1 l. of Horchata of tigernut from Valencia
40 gr. of sugar
125 g. of cornflour
1 skin of lemon
Sunflower oil

FOR THE MUFFLED UP

2 eggs
100 g. of grated Chinese bread
Flour
Sunflower oil
Sugar, cinnamon and streaky skin of lemon


FOR THE ICE CREAM OF HORCHATA

1 l. of Horchata of tigernut from Valencia
10 egg yolks 
80 g. of sugar
50 g. of atomized glucose
30 g. of stabilizer


FOR CREAKING OF PASAS AND SPICES

100 g. of butter
50 g. of glucose
50 g. of water
150 g. of sugar
20 g. of pectin
Pepper of Szechuan, sesame, cumins, coriander, seed of poppy and raisins in brunoisse.

Preparation

PREPARATION OF THE FRIED HORCHATA

Warm the horchata and unfuse the skin of lemon.
Dilute the cornflour with a little of cold horchata.
Boil the unfused horchata and add the diluted cornflour.
Cook for 2 minutes and put it in a source smeared with oil, with approximately two centimeters of thickness. Cool and cover with role film.
Cut in rectangles when it is cold and muffle up with Chinese bread.
Fry and dust with sugar, cinnamon and streaky lime.


MAKING OF THE TIGERNUT ICE CREAM

Warm the horchata. Mix the sugar with the stabilizer and the egg yolks. Cook a little.
Add the warm horchata to the egg yolks and put to 85ºC.
Cool and rest approximately 12 hours. Freeze.

PREPARATION OF THE CREAKING OF RAISINS AND SPICES

Mix sugar and pectin. Mix butter ointment with the glucose and water. Add the spices and mix the two previous miscellanies, rest and form the tiles.

Serve the fried horchata with a scoop of ice cream and the tile.

Recipe offered by Óscar Torrijos, chef of the restaurant of the same name.