Crush the tigernuts, add the flour, cocoa, sugar and crush.

Add the egg whites, the flour and emulsify for a minute.

Pick up with the milk previously textured with the xanthan gum and the "Sucro".

Put it in a siphon with 4 loads and leave a minimum of 30 hours.

Siphon into a beaker and boil 50 seconds in the microwave oven to 700 w.

Remove and let stand upside down.

For the fruit skins:

Cut the skin of lemons, oranges and limes and maintain maintain during 48 hours packaged to empty. 

For the tapioca:

Cook 15 minutes in the horchata for 15 minutes and leave.

For the mascarpone:

Mix the mascarpone cheese and cream, then add the grated rind of lemon and the glazed sugar.

For the line:

Reduce the whole until getting a texture adequate to the line.

Assemble of the dish:

Make a line in the plate, place on it the broken cake, the skins and the tapioca. Add the mascarpone and ice cream of skins of citrus and finally, decorate with the corals white chocolate.