Horchata Mousse Cake with Thermomix

Preparation of Horchata Mousse Cake with Thermomix

BASE

1. Line the base with baking paper and the sides with acetate (failing that, baking paper).
2. Cut the fartons in half lengthwise, place them at the base of the mold, and brush them with the horchata. We reserve in fridge

MOUSSE

1. We place the butterfly in blades, pour the cream and mount at speed 3.5.
2. We reserve in fridge
3. We put to hydrate the gelatin in cold water
4. Place the butterfly in blades, add the horchata, cinnamon and lemon peel,
5. 4 minutes / 80°C / speed 1
6. we remove the lemon and cinnamon skin, we remove the butterfly. Add the drained gelatin,
7. 10 seconds / speed 4
8. Add the condensed milk
9. 15 seconds / speed 4
10. Pour into a large bowl and let it warm (temper)
11. With the extremely clean and dry glass, place the butterfly in blades, add the egg whites and the Pizquina of salt, assemble
12. 3 minutes / speed 3
13. We are adding them little by little and with enveloping movements, to the horchata that will have already tempered.
14. Take the whipped cream out of the fridge and add it to the previous mixture, little by little and with enveloping movements.

MOUNTING

1. We take the mold out of the fridge and add the mousse, smooth it out and put it in the fridge for 6/8 hours, or better all night. After that time, we unmold and finish decorating to taste and plate
2. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION