Horchata Mousse

Directions Print

1. In a pot mix in horchata base with 1/2 cup condensed milk.
2. Turn heat to low. Once it starts warming up, add a bit of unflavored mousse powder and dissolve by constantly mixing with a spoon or spatula to avoid simmering. Once the gelatin dissolves, remove pot from heat and let the mixture cool completely.
3. Once the horchata mousse mix has cooled, gradually fold in the whipped cream with a spatula in delicate strokes. Cover the bowl with plastic and stick inside the fridge to set for at least 2 hours.
4. When it's time to serve, toast the Graham cracker crumbs in the oven at 400°F for about 10 minutes.
5. Add a couple of spoonfuls of crackers to the bottom of the serving glass. Add mousse to a resealable bag/piping bag and cut a hole in one corner to pipe your mousse into the serving glass, making swirls as you move up. Top it with hibiscus sugar and a cinnamon stick.