Ingredients:
- 800 ml of horchata
- 200 ml of cream
- 100 g of sugar
- 12 egg yolks
- Crushed biscuit for decoration
Preparation:
Use the XM-12 hand blender to mix the horchata, cream, sugar, and egg yolks until you achieve a homogeneous mixture.
Strain the mixture to remove any impurities.
Pour the mixture into glass jars, removing any bubbles that form on the surface.
Close the jars and cook at 85°C in a SmartVide sous-vide cooker for 1 hour.
After cooking, cool the jars.
At the time of serving, decorate with crushed biscuit on top.
In this recipe, the sous-vide technique allows for the standardisation of the process, achieving a pasteurised horchata cream with a longer shelf life. Cooking at low temperature in a SmartVide sous-vide cooker ensures an exceptional texture and flavour.
Chef’s notes
