Horchata Gelatine Dessert Recipes

HORCHATA

Steps:

• Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
• Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

HORCHATA-GELATINE DESSERT

Steps:

• Empty gelatine into small bowl. Stir in 1 cup milk; let stand 5 min. or until softened. Meanwhile, bring 3 cups of the remaining milk and cinnamon stick just to boil in medium saucepan on medium heat. Add gelatine mixture; cook and stir 2 min. or until gelatine is dissolved. Cool 5 min.
• Whisk drink mix, sour cream and remaining milk in large bowl until blended. Pour gelatine mixture through mesh strainer into sour cream mixture in bowl; stir until blended. Discard cinnamon stick.
• Pour gelatine mixture into 8-cup mold lightly sprayed with cooking spray. Refrigerate 4 hours or until firm.

CREAMY GELATIN DESSERT

Steps:

• Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Stir in marshmallows until melted. Stir in bananas. Drain pineapple, reserving juice. Add pineapple and cold water to gelatin mixture. , Pour into a 13-in. x 9-in. pan; chill until set. In a small saucepan, combine the sugar and flour. Gradually stir in reserved pineapple juice. Add butter; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 35-40 minutes. , In a small bowl beat the cream until firm peaks form; fold into pineapple juice mixture. Spread over gelatin mixture. Sprinkle with nuts. Chill for 1-2 hours.