Sweet nut milk from Leonardo Rivera Ruiz, executive head chef at Brindisa
Like all horchatas (nut milks), this has a consistency that is slightly thicker than regular milk, but it is meant to be drunk, rather than spooned—though if you are using whole berries, or large slices of berry, these can be scooped out with a spoon.
125g Spanish pine nuts
50g wild strawberries or small slices of cultivated strawberries, to decorate
Put the sugar into a pan with 500ml of water and heat, stirring to dissolve the sugar. Just as the water starts to boil, remove from the heat and add 100g pine nuts.
Leave to cool, then blend with a hand blender. Put into the fridge to chill for 12 hours, or overnight. Strain the liquid (which will now be a milky colour) through a fine sieve or muslin.
Toast the remaining 25g of pine nuts in a dry pan until golden. Pour the mixture into small glasses and decorate with the toasted pine nuts and strawberries.
Recipe: Leonardo Rivera Ruiz
Image: Pippa Drummond