• Mix the Horchata of tigernut from Valencia with the milk of coconut and reserve it.
• Put the milk in a ladle and add the pod of vanilla opened by the half. Withdraw the bark of the bread and cut it in buckets of 2 cm. Put them in a bowl. Spill above the warm milk. Wait until the bread absorbs the milk.
• Peel the handle and do 32 thin strips. Make a cross with 4 strips of handle on a clean surface. Place in the center a piece of bread and gather the ends of the handle towards the center like doing a little package. Make 7 little packages more and reserve them.
• Peel and clean the strawberries. Peel and crush the pistachios.
• Dust a pinch of sugar on the little packages and caramelize them with a blowpipe.
• Put them in a plate, and add the strawberries and the crushed pistachios around them. Add the ice cream and decorate it with mint. Spill the horchata above in the moment to serve.

Recipe created by Bruno Oteiza for his program "Cocina con Bruno Oteiza" in "La Sexta" television channel.