Tigernut horchata cream with caramelized walnuts



Tigernut horchata cream:
  • 200 ml whole milk
  • 250 ml cream milk (35% f.)
  • 200 ml de tigernut horchata
  • 50 g de sugar
  • 1 teaspoon of vanilla sugar
  • 2  full tablespoons  of cornstarch
  • 1 tablespoons of honey
  • 2 egg yolks
  • 6 saffron threads


 Caramelized walnuts:


  • 150 g of water
  • 250 g sugar
  • 200 g of shelled walnuts,
  • sunflower oil, for frying




Tigernut horchata cream:


  •  In a saucepan put the milk, cream, tigernut horchata and the two types of sugar, normal and vanilla.
  • Put to medium fire  and with a few rods we will removing the mixture. 
  • When it is hot we separate a little amount in a container and dissolve two tablespoons of cornstarch in it. Add the egg yolks and stir. 
  • Add to the saucepan and continue moving with some rods to avoid that it caught us in background.
  • Add the tablespoon of honey and when you go to a boil and while thickening cast strands of Saffron.
  • Stir and let a couple of minutes, so that it thickens. Remove from fire, went through a Chinese and fill the cups.
  • We introduce in the refrigerator to allow the cream to cool.
Caramelized walnuts:
  •  We put the water in a saucepan, add the sugar and dissolve. We are stirring until you get a light syrup. 
  • Add nuts and move without sticking until are they linked well with the syrup, ten minutes approximately.
  • Remove from the fire, drain the syrup and reserve.
  • We put enough of sunflower oil in a saucepan. Heat well and we are adding the nuts, not more than 4 or 5 at a time only and get out fast to give it that extra crispy.
  • Remove to a plate and let cool.
  • When we go to serve the cups we put a couple of nuts over.