- 1 cup Maria cookies (about 12-15 cookies), toasted and crushed
- Horchata base: 1 cup long white rice, 2 cups water, 1 cinnamon stick, broken in pieces
- For the mousse
- 1/2 cup horchata base
- 1/2 cup sweetened condensed milk
- 1 1/2 teaspoon of unflavored gelatin powder
- 2 cups whipped cream, chilled
- 1 teaspoon vanilla extract
- Start making the horchata mix: Leave rice and cinnamon soaking in water overnight or at least 5 hours. Transfer to a blender, along with the cinnamon stick pieces. Blend for a couple of minutes then strain mix with the help of a spatula and a fine strainer. Discard the rice.
- In a pot, mix in 1/2 cup of the rice liquid with 1/2 cup condensed milk. (Use the leftover liquid to make horchata with any type of milk you like!)
- Turn heat to low. Once it starts warming up, add a bit of unflavored gelatin 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.
- Once the horchata gelatin 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.
- When it's time to serve, toast 12-15 Maria cookies in the oven at 400°F for about 10 minutes. Crush cookies inside a resealable bag.
- Add a couple of spoonfuls of Maria cookies 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 sifted cinnamon powder and a cinnamon stick.