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Coconut Horchata Spheres with Cinnamon Fluid Gel

7 months ago
Cole Whitney
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Coconut horchata served with a modern twist. We spherified the horchata using frozen reverse spherification and served it atop a delicious cinnamon fluid gel for a memorable presentation.

Difficulty

Intermediate

Ingredients

  • Horchata Sphere:
  • 1 Cup Rice 
  • ½ Cup Almonds, Chopped, Unsalted, Roasted
  • 1 Cinnamon Stick 
  • 1 Tbsp Vanilla Extract
  • 13.5 oz Coconut Milk 
  • ½ cup Sugar 
  • 1 cup Water 
  • 5g Calcium Lactate Gluconate
  • 500g Distilled Water (for setting bath)
  • 3.5g Perfected Sodium Alginate
  • Cinnamon Fluid Gel:
  • 250 g (1 cup) Water 
  • 50 g (3 tbsp, 1 tsp) Sugar 
  • 3.5g (1¼ tsp) Super Agar
  • 0.3g Xanthan Gum
  • 1.5 g (1 tsp) Ground Cinnamon

Equipment

  • Blender
  • Medium Bowl 
  • Spherification Mold
  • Small Pot 
  • Spherification Spoon

Timing

Active Time: 15 Minutes
Total Time: 12-24 Hours

Yield

50 Servings, Depending on Sphere Size

  • Create Horchata Spheres

    In a bowl combine uncooked rice, almonds, and a cinnamon stick. Cover with water and let soak overnight.
     
    The next day drain the water and place the solids into a blender. Add in coconut milk, sugar, and water. Blend until smooth and strain to remove any solids.
     
    In a separate container weigh out 500g of horchata. Blend calcium lactate gluconate into horchata and let settle until all bubbles have dissipated. Save the remaining horchata mixture in a seperate container for later storage.
     
    Pour horchata mixture into reverse spherification mold and leave in the freezer overnight or until frozen solid.

 

  • Create Warm Sodium Alginate Bath

    In a container weigh out 500g distilled water and blend in 3.5 g of sodium alginate. Let settle until all bubbles have dissipated.
     
    In a small saucepan add water/sodium alginate mixture, place on low heat and warm to 130°F.

 

  • Create Spheres

    Remove horchata spheres from the freezer and place spheres in the warm alginate bath. Leave the spheres in the bath for 2-4 minutes. 
     
    Remove spheres from the bath and place in distilled water.

 

  • Create Cinnamon Fluid Gel

    In a saucepan add in water and sugar, stir until the sugar is dissolved. Whisk in cinnamon, super agar, and xanthan. Whisk until combined. Bring to a simmer.
     
    Place cinnamon gel into a heat proof container and allow it to fully cool.
     
    Once the gel is cooled, place it into a blender and blend on high speed until smooth.

    Serve immediately with the horchata sphere, and enjoy.

 

  • Storage

    For tips on how to store your spheres, refer to our free Spherification Course.
     
    The fluid gel can be stored in a sealed container in the refrigerator for up to 1 week.
 

Summary
recipe image
Recipe Name
Coconut Horchata Spheres with Cinnamon Fluid Gel
Author Name
Modernist Pantry
Published On
2023-03-07
Preparation Time
0H15M
Total Time
24H0M

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