Today we bring another recipe from our friend Luz Maria Lagoa Vives. Good friends, for dessert, today I bring you a horchata mousse cake, very creamy and fresh,,, appetizing in these heats.
I hope you like it and I encourage you to do it
Horchata Mousse Cake with Thermomix
People
4
Preparation time:
45 minutes
Cooking time:
35 minutes
Total Time
1 hour, 20 minutes
Kitchen room
Spanish Cuisine
Spanish Cuisine
Category:
desserts with thermomix
Ingredients for Horchata Mousse Cake with Thermomix
BASE
- 170 grams fartons (in my case, homemade)
- A little bit of horchata sweetened with a bit of condensed milk, (to soak them), or sugar
MOUSSE
- 350 ml horchata
- 300 ml cream (to mount)
- 200 grams condensed milk
- 2 egg whites
- 5 sheets neutral gelatin
- cinnamon stick
- Lemon peel
- Cinnamon powder
Preparation of Horchata Mousse Cake with Thermomix
BASE
- Line the base with baking paper and the sides with acetate (failing that, baking paper).
- 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
- We place the butterfly in blades, pour the cream and mount at speed 3.5.
- We reserve in fridge
- We put to hydrate the gelatin in cold water
- Place the butterfly in blades, add the horchata, cinnamon and lemon peel,
- 4 minutes / 80°C / speed 1
- we remove the lemon and cinnamon skin, we remove the butterfly. Add the drained gelatin,
- 10 seconds / speed 4
- Add the condensed milk
- 15 seconds / speed 4
- Pour into a large bowl and let it warm (temper)
- With the extremely clean and dry glass, place the butterfly in blades, add the egg whites and the Pizquina of salt, assemble
- 3 minutes / speed 3
- We are adding them little by little and with enveloping movements, to the horchata that will have already tempered.
- Take the whipped cream out of the fridge and add it to the previous mixture, little by little and with enveloping movements.
MOUNTING
- 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
- THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION
Notes
As a tip, I put it in the freezer for 4 hours (already unmolded), take it out 1 hour before its delight, and leave it in the fridge. Very fresh and super rich.
recipe by Luz Maria Lagoa Vives
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