Author: San Román, María José Difficulty:

Difficult

Recipe

Tigernut horchata ice cream with flour-free dried fig sponge

(Helado de horchata de chufas con bizcocho, sin harina, de higos secos)

Chef's Remark

How can an Alicante-bred girl like me who loves horchata (beverage made with tigernutleave out the tigernut? The truth is, I have eaten tigernuts since I was small and they form part of my very Mean ice cream based on the horchata drink, to be accompanied by an impressive fig sponmakes it a dessert that is easy-to-eat and highly digestible, not to mention healthy. It is made from dry produc

makes it a dessert that is easy-to-eat and highly digestible, not to mention healthy. It is made from dry produc

Ingredients

Metric System Units

4 dried figsfresh tigernutsFor the fig sponge cake:200 gr dried figs of the Col de Dame variety, previously soaked in water for 12 hours200 gr ground Marcona almonds6 gr baking powder75 gr sugarFor the tigernut ice cream:1 l fresh horchata100 gr prosorbet

Preparation

Fig sponge cake

Mix all the ingredients and cook in a 20 x 25 cm / 7.8 in x 9.8 in a 170ºC / 338ºF tray for 15 minutes.

Horchata ice cream

Mix the ingredients and freeze in a Pacojet container.