Soak the figs in water for 12 hours.
Cold almond soup
Place all the ingredients in a food blender and blend until you reach a thin consistency. Pass through a cloth sieve and allow to cool.
Ibérico ham consommé
Bake the bone in the oven for 20 minutes at 150ºC / 302ºF. Remove the fatty parts and place the bone in 5 litros / 21 cup of cold water. Allow to cook for 2 hours. Once cooked, allow to cool and degrease. Take the cold stock, clarify it then mix with the 3 beaten egg whites and brunoise-cut vegetables. Slowly bring to the boil and sieve through a cloth. Once sieved, add 25 ml / 2 tbsp liquid saffron per litre of stock.
Heat 200 ml / 3/4 cups of stock and add 1 gelatine leaf, previously soaked in cold water.