STRAWBERRY-HORCHATA RASPADOS
This Mexican snow cone is flavored by a strawberry version of the rice-based drink, horchata. It came to The Times from the pastry chef Fany Gerson, who grew up in Mexico City, after the newspaper put out a call for shaved-ice recipes. Ms. Gerson advises the use of Mexican cinnamon in the drink, suggests adding a second can of condensed milk to the syrup if you desire a stickier, sweeter outcome, and makes the excellent point that there is no need to seek out an expensive ice crusher to make a raspado. You can use a blender to crush ice.
Provided by The New York Times
Categories dessert
Time 8h20m
Yield About 6
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. On a cookie sheet, toast 3/4 cup of the almonds until golden. Cool, coarsely chop and set aside.
- Combine remaining almonds with rice, cinnamon and 3 cups hot water in a large container. Cool to room temperature and refrigerate overnight. In a blender, purée mixture with condensed milk, evaporated milk and salt until smooth. Strain over a fine sieve; if you don't have one, use a cheesecloth over a colander.
- Mash strawberries lightly with a fork and put a little on the bottom of each glass. Place shaved ice on top, and pour rice and almond syrup over it. Top with cinnamon and chopped almonds.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 23 grams, Carbohydrate 91 grams, Fat 34 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 241 milligrams, Sugar 63 grams, TransFat 0 grams
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