Horchata Mousse<h4>Chef Hannah Riley</h4>

Horchata Mousse

Chef Hannah Riley

Prep: 20 Minutes Cooking: 35 Minutes Serves: 2


  • 1 can coconut milk (24 hours refrigerated to separate)
  • 1 cup sugar
  • 1 tablespoon cream of tartar


  • 1 cup cooked rice
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla powder


  • 1 cup milk
  • 1 Born Free egg
  • 1 Born Free egg yolk
  • 1 ½ tablespoon sugar
  • ½ teaspoon vanilla


Egg custard:

  1. Preheat oven to 300F. Place two 4-ounce ovenproof cups (you can use ramekins or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
  2. In a medium saucepan, bring the milk to a simmer over medium-low heat.
  3. Meanwhile, in a separate bowl, whisk together the egg, yolk, sugar, and vanilla. Slowly pour the warm milk into the egg mixture, whisking gently to combine. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
  4. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes. Let the custard cool in fridge.


Whipped cream:

  1. Separate coconut cream from coconut water (reserve). Pulse cream, sugar, and cream of tartar in food processor until whipped, put in the fridge.



  1. In high-speed blender combine rice, cinnamon, and vanilla for 1-2 min.
  2. In mixing bowl combine egg custard and rice, fold in whipped cream and fill parfait cups, garnish with cinnamon.