• Toast some tigernuts.
• Make a few "flakes" of tigernuts cooking the milk of tigernuts and drying it in the oven, placing it extended in a greaseproof paper.
• Freeze tigernuts milk (horchata without sugar), previously dressed with a little unrefined sea salt. Once frozen, mount it with the help of a "Pacojet" machine.
  
• Prepare vegetables and cut to small size.
• Introduce the black olives without bone in the oven to 80ºC until they are well dried (if it is necessary, desalt them earlier) and grind them in the Thermomix.
  
• Prepare some clean mushrooms and cook the grapefruit.
  
• Prepare sprouts

To assemble the dish:

• Dress the vegetables, the mushrooms, the sprouts and the olives with extra virgin olive oil (El Altet), place with the ice cream and decorate with the "flakes" of tigernut.
  

This recipe is a creation of Bernd Knöller, chef of the restaurant Riff.