Horchata Mousse W/cinnamon Cookie Recipe
Recipe information
Make Horchata Mousse W/cinnamon Cookie in just 5h . Indulge in our light and creamy horchata mousse, perfectly paired with a crunchy cinnamon cookie for a delightful contrast of textures and flavors.
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Ingredients
Horchata Mousse
Horchata Mousse Preparation
1. Prepare Horchata Base
In a blender, combine rice, water, and cinnamon stick. Blend until smooth. Let it sit for at least 4 hours or overnight to steep.
2. Strain the Mixture
After steeping, strain the mixture through a fine mesh sieve or cheesecloth to remove solids. Add sugar, milk, and vanilla extract to the strained liquid and mix until sugar is fully dissolved.
3. Prepare Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let it sit for about 5 minutes until it blooms.
4. Combine Gelatin with Horchata
Gently heat the bloomed gelatin in the microwave or over a double boiler until dissolved. Mix it into the horchata base.
5. Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the horchata mixture until well combined.
6. Chill the Mousse
Pour the mousse mixture into serving cups and refrigerate for at least 4 hours or until set.
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