Horchata Mousse W/cinnamon Cookie Recipe
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
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Horchata Mousse
Method
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.
