In Mexico, horchata is made by
soaking rice and or almonds in
water then blending the mixture
with sugar and spices until smooth.
Served over ice, it's a refreshing
drink (see Note). Here, traditional
horchata flavours are used to make
a panna cotta with apricots braised
in a hibiscus flower sugar syrup.
Silky, delicate and beautifully
balanced, this is modern Mexico at
its best.
