Horchata gelatin? Of course yes! You have to try it. Gelatins have become one of our favorite summer desserts. They are super easy to prepare, very original and, best of all, fun to make!
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Although it wasn’t always like this: before we used to almost never make gelatins because we thought they were a bit boring. But everything changed when we discovered that almost any dessert or flavor can have its own gelatin version, and that we can also give it out own personal touch and twist.
In general, we love creamy jellies, tmeaning, those that call for condensed or evaporated milk, as they provide that smoothness and rich texture that we, personally love.
The horchata gelatin we are preparing today is no exception. It is super creamy and, at the same time, very refreshing, which we love about gelatins. They are always so fresh no matter what. Also, it is the first time we made horchata from scratch, which was very satisfying, because we were able to control all the ingredients and get a much more authentic flavor from it all.
After tasting it, we understood perfectly why this flavor is so beloved: there is something comforting, different and totally irresistible about it.
We never imagined that an horchata gelatin could be so addictive. Really, we tried it and it was like: why didn’t we do this before? It has that little cinnamon, rice and vanilla flavor that hugs your soul, but in a cozy yet refreshing way. Now we understand why horchata has so many fan. We now officially joined the club!
When we came up with the recipe, we thought it was a strange idea, but at the same time we were very excited about it, and the truth is that we weren’t disappointed. I think anyone who likes horchata will love this recipe, guaranteed!
If you like this recipe, you have to check out our pineapple tamales, a recipe we think you’ll love! A Mexican classic that reminds us so much of home and our childhood in Sinaloa.
Ingredients
Method
- Place the rice in a fine mesh strainer and rinse it under running water for a few seconds. Transfer to a large heat-resistant bowl and add the cinnamon stick and boiling water. Let it stand for 2 hours.
- Once the rice has rested, place it along with the water and cinnamon stick in the bowl of a blender or food processor. Blend for about 1 minute until a completely homogeneous mixture is obtained.
- Using the same fine-mesh strainer, strain the rice mixture back into the large bowl to remove any bits that are not well mashed. Set aside until needed.
- Separately, place the cold water in a medium microwave-safe bowl and sprinkle all the grenetine on top to hydrate. Let stand for a few minutes.
- In the same blender or food processor, add the condensed milk, media crema, evaporated milk, vanilla extract and all the reserved rice mixture. Blend for approximately 30 seconds until a smooth and homogeneous mixture is obtained.
- Also, melt the grenetina in the microwave for 15-second intervals, that is, put the bowl in the microwave for 15 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the grenetina is completely melted.
- Once the grenetina is melted, carefully add it to the blender mixture and blend for another 20 seconds until all the ingredients are perfectly integrated.
- Pour this mixture into a deep jelly mold of your choice, previously greased with a little vegetable oil to prevent sticking. Refrigerate for a minimum of 6 hours or preferably overnight.
- Once ready, unmold the jelly and place it in a large serving dish. Garnish with cinnamon powder and sliced strawberries if desired.
Tried this recipe?
Let us know how it was!
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