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.