Ingredients

For the farton cloud:

750 gr. of natural Horchata of chufa from Valencia. 
120 gr. of "Fartons".
100 gr. of sugar. 
5 gelatin sheets.

For air:

500 gr. of Horchata of Chufa From Valencia.
2 gelatin sheets.
6 gr. of "Sucroester".
10 gr. of butter.

For the infusion:

100 gr. of glucose.
100 gr. of sugar.
500 gr. of water.
3 gelatin sheets.
3 oranges.
1 lemon.

For skins.

Citrus.
Syrup.
"Farton" powder.
3 "Fartons".

Preparation

For the cloud

Infuse all ingredients to a boil, add the leaves and wait until it curdles. Whip with sticks and curdle again.

For air:

Mix the ingredients and go up and freeze air in layers in a temperature blast chiller. Introduce in the freezer.

For the infusion:

Make a caramel with sugar and dissolve with some water. Add the leaves and the remaining water, the juice and skins of citrus. Let freeze.

For skins:

Blanch skins with hot syrup in the traditional way, or in cold syrup for 24 hours.

For dust:

Peel the "farton", dry, grind and return to dehydrate.

 

"Farton cloud with chufa air and citrus" is a creation of Jorge Bretón, head of the restaurant "La Sucursal". This recipe is a tribute to a popular drink, born of the mingling of Horchata of Chufa from Valencia with citrus slush.