To make the curd

Warm part of the horchata in a ladle on a low heat. When it starts boiling, add the agar and atir so that it dissolves. Grate the skin of the orange, the lemon and the lime and incorporate the gratings into the ladle. Stir and add the reserved horchata. Spill the miscellany in two bowls and cool until it curdles.

To make the tiles

Crack the egg, separate the yolk of the white and mix in a bowl the egg white with the sugar. Incorporate the dry crush fruits (hazelnuts, nuts and pine nut kernels) and stir. Cover an oven tray with baking paper and paint it with a little oil. Make little piles on the tray with the dry fruits and toast them in the oven to 180C degrees for 8-10 minutes.

Serve the horchata with the tiles of dry fruits and decorate with mint.

Recipe created by Eva Arguiñano.