Algarrobina mousse

beat the whites of the three eggs with half the sugar until they reach a snow point, separate. beat the yolks with the rest of the sugar and gradually add the previously sifted flour together with the baking powder and the whites until stiff. Bake on a plate with parchment paper at 180 degrees Celsius for 15 minutes. let cool and then cut into a disc shape, the size of the mold. Reserve.

heat the milk, in a bowl beat the whites with the sugar, add half of the milk little by little and return everything to the pot, stirring constantly and very carefully with a wooden spoon, to prevent it from boiling and Cut the sauce, remove from heat and let cool, while beating the cream until firm and reserve.

Dissolve the fishtail with hot water and bring to a frying pan until it boils and add the carob, add the yolk sauce and mix with the whipped cream, pour into a previously oiled mold.

Place the first disc halfway, fill with the rest of the mixture and cover with the other disc as a floor, cool for approximately 12 hours. decorate and serve.