Crispy from sourdough:

1) Liquefy the tigernut.

2) Reserve 60 gr of pulp.

3) Reserve 120 gr of tigernut milk.

4) Place in a saucepan with oil and the shallot and cook until it remains transparent.

5) Add the pulp of tigernut together with the cheese and the tigernut milk.

6) Pass the mixture by a colander.

7) Put in a different ladle and take it to 85º C and non-stop of moving with a plastic spoon.

8) Make a thin layer in a "Silpat" and bake at a temperature of 180º C for 2 to 3 minutes.

Fried tigernut:

1) Mix the yeast with the tigernut milk.

2) Heat the tigernut oil "Oleum Vitae" to 180º C.

3)Incorporate very quickly the cream remaining until acquires a golden color.

4) Sprinkle with glazed "Isomalt", cinnamon and grated lemon.

Soup of 100% Cocoa Barry with tigernut oil "Oleum Vitae":

1) Put the milk and water to boil with the cinnamon, the isomalt and a few drops of lemon juice.

2) Add the cocoa without stopping removing, until he acquires the wished consistency.

Tigernut Ice:

1) Mix in a ladle the milk, the cream, a few drops of lemon juice, cinnamon and isomalt, and warm to 85º C, non-stopping of removing.

2) Lower the temperature to 45º C and add the tigernut milk.

3) Let stand for 24 h in the refrigerator.

4) Introduce in the ice cream maker.

This recipe is a creation of Alejandro del Toro chef of the restaurant Alejandro del Toro.