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Normally served cold as a sweet cinnamon-and-rice drink, horchata translates seamlessly to this creamy dessert.
Recipe information
Yield
8 Servings
Ingredients
2
3
¾
4
3
⅔
3
½
5
¼
2
Preparation
Step 1
Blend rice, cinnamon, and ¾ tsp. salt in a blender to a fine powder. Stir rice mixture and cream in a large bowl until no lumps remain; cover and chill at least 3 hours and up to 6 hours. Strain through a fine-mesh sieve into a large bowl, pressing on solids; reserve rice for another use.
Step 2
Using an electric mixer on high speed, beat cream in a large bowl to stiff peaks, about 3 minutes; set aside.
Step 3
Whisk egg whites, granulated sugar, and a pinch of salt in a medium heatproof bowl set over a saucepan of simmering water (do not let bowl touch water). Cook, whisking constantly, until sugar is dissolved and an instant-read thermometer inserted into the mixture registers 130°, about 4 minutes. Remove bowl from heat and, using an electric mixer on high speed, beat until mixture is tripled in volume, glossy, and cool, 10–12 minutes (this will take only about 6 minutes if using a stand mixer fitted with whisk attachment).
Step 4
Gently fold reserved cream into meringue until mixture is smooth. Scrape into an 8x8" baking pan; cover and freeze until set, at least 3 hours.
Step 5
Meanwhile, lightly coat a large heatproof bowl with nonstick spray. Place kamut in bowl. Bring brown sugar, butter, tequila, and corn syrup to a boil in a medium saucepan, stirring to dissolve sugar. Cook, stirring often, until caramel is a deep amber, 10–12 minutes. Quickly pour caramel over kamut and mix with a heatproof spatula to coat. Transfer to a parchment-lined rimmed baking sheet and let cool. Break into small pieces.
Step 6
Scoop semifreddo into bowls and top with caramel kamut.
Step 7
Do Ahead: Semifreddo can be made 3 days ahead; keep frozen. Let sit at room temperature 30 minutes before scooping. Caramel kamut can be made 1 day ahead; store airtight between layers of paper towels at room temperature.