Letter to the three Kings

Beat the egg yolks with the sugar and the eggs.
Beat the egg whites with the sugar.
Mix the two together.
Add the sieved flour and cornflour.
Mix in the melted butter.
Pour into a 60x40 cm cake tin.
Bake in a baker’s oven at 220 ºC for 10 minutes.

Melt the couverture and the cocoa butter separately and then mix them together.
Add the food colouring and whizz in the food processor.
Paint over the frozen cake.

Infuse the hot milk with the vanilla for three minutes.
Strain through a sieve.
Check the milk and mix it with the cream.
Heat with the sugar and pour over the egg yolks,
cook the mixture at 85 ºC.
Add the previously soaked gelatine leaves.
Add the couverture.
When the mixture reaches 26º C stir in the semi-whipped cream.

Beat the Griottine cherries with the purée using a food processor.
Heat the cherry purée and Griottine mix with the sugar and pour over the egg yolks.
Cook the mixture at 85ºC.
Add the previously soaked gelatine leaves.
Pour over the melted couverture and emulsify.
Use a 50x2 cm tube to apply.

Steep the grated orange zest in hot water.
Dissolve the sugar in the water and mix all
the ingredients together in a jug with a food processor.
Beat and pour into a segment mould.
Place the remaining ingredients in the food processor and whizz.
Pour 180 g into each mould.

Heat the purées and when they reach 40ºC add the Pectin mixed with the sugar.
Bring to the boil and remove from the heat.
Add the gelatine leaves.
Pour into a ring and freeze.
Use a 40x5 cm mould.

Mix the Gelespessa, the Iota-carrageenan and the Tonka bean with the cream.
Boil for a few seconds.
Add the remaining ingredients and whizz in a food processor.
Pour 180 g in each mould.

Mix all the ingredients together and spread over the sponge. 
75 g in each mould.

Steep the grated orange zest in the hot water.
Dissolve the sugar.
When the mixture reaches 40 ºC add
the orange blossom water.