Mix the Xanthan Gum together with the Procrunx. Place the water in a tall, narrow container and pour the mixture. Grind with an electric mixer until a homogeneous mixture is obtained.

Heat the ham fat to 30ºC and pour it in a trickle to the previous mixture while continuing to blend with an electric mixer. Blend until a homogeneous emulsion is obtained.

Let the mixture stand for 12 hours in the refrigerator.

Spread with a brush, the base of a non-stick silicone sheet (silpat) with the ham fat emulsion.

Arrange a slice of obulato. Spread again with the ham emulsion and place another sheet of obulato on top. Repeat this process until you have 10 layers of obulato.

Make 3 strips of millefeuille.

Let stand for 6 hours for the cocas to hydrate.

Preheat gastronomes in the oven at 200ºC.

Remove the trays from the oven and arrange the silpats with the glass cakes.

Bake for 10 minutes at 180ºC with oven ventilation at 20%.

Remove the pans from the oven and allow to cool to room temperature.

Store in an airtight container with silica gel in a cool, dry environment.

Separate the tomatoes from the stem and clean them with water.

Crush the tomatoes with a food processor.

Pass the juice obtained through a cheesecloth.

Pack tomato juice in a vacuum bag and freeze at -20ºC.

With the tomato juice still frozen, remove the tomato juice from the bag.

Prepare a deep gastronome tray with another tray with holes on top. Place absorbent kitchen paper on the tray with holes.

Arrange the frozen tomato juice on the fish paper. Cover and store in the refrigerator for 24 hours so that the juice thaws slowly and clears through the paper.

Remove the clarified tomato juice and store in the refrigerator.

Hydrate the half sheet of gelatin in water and ice. Hydrate for 10 minutes.

Dilute the Gracila Gel in the tomato water and bring to a boil, stirring constantly.

Remove from the heat and skim off the foam. Add the well-drained gelatine leaf and stir until diluted.

Arrange in a plastic container with plastic wrap on the base so that it can be unmolded.

Reserve in the refrigerator for 2 hours until it sets.

Remove from the refrigerator and unmold the gelatin.

Cut rectangles of 1.5 cm x 3.5 cm, 2 rectangles per serving.

Dilute the Gracila Gel in the Iberian ham consommé at room temperature and bring to a boil, stirring constantly with a whisk.

Remove from heat and remove the foam from the surface.

Pour the mixture onto flat plates and stretch it into 0.5 mm thick gelatin sheets.

Let it set in the refrigerator.

Trim the glass loaf to 6 cm in length. Bake before each serving at 150°C for 5 minutes. Reserve in a hermetically sealed container.

Brush the surface of the pieces of glass bread with ham fat.

Place 2 rectangles of tomato jelly horizontally on the glass pan.

Brush the ham consommé veil with liquid ham fat. Cut out with the help of a spatula two squares of approximately 4 cm. Arrange two ham veils on the tomato jelly.

Add a pinch of freshly ground black pepper and serve.