Ingredients & Method (Serves 8)

For the walnut soup: 200 g of sugar; 200 g of cream; 800 g of milk; 200 g of walnuts; 1 cinnamon stick; 1 lemon rind.
Cook everything except the walnuts, infuse, add the walnuts and cook for 20 minutes. Take out the herbs and grind.

For the crusty bread: 1l of mineral water; 500 g of sugar; whole frozen crustless bread.
Make a TPT (tant pour tant” refers to the equal parts of almond flour and powdered sugar that make up the base for madeleines, financiers and macarons). Once cold, paint the sliced ​​bread that has been cut in the cold cut machine and placed on parchment paper.

Para el helado de «mieldecaña»: 1,290 g de leche; 208 g de nata; 90 g de leche en polvo; 40 g de dextrosa; 160 g de «mieldecaña»; 200 g de azúcar; c.s. de estabilizante.

Heat the milk and cream and, when it reaches 40 ºC, add the rest of the ingredients. Raise to 85 ºC. Remove and cool, leaving to mature for 24 hours. Turbine.

Other: cottage cheese, atsina and rosemary flower.

Plating: cortar un cuadrado de requesón y colocar dos láminas de pan crujiente a ambos lados a modo de sándwich. Sobre éste una quenelle de helado de «mieldecaña» y en un lateral ralladura de queso curado con el microplane. Acompañar con la sopa de nueces.