Red pepper coulis
Liquidize the red peppers (with the white pith removed), add the sugar and reduce to 1/5 of their original quantity. Slice the Ibérico chorizo, the smoked Ibérico morcilla and the cloves of garlic, and confit in 0.4º olive oil. Once ready, add the red pepper reduction along with the mushroom confit oil and blend with an electric blender until you have a smooth texture. Season with salt and cumin.
Place the parsley and oil in the Thermomix and blend on full speed for five minutes. Strain and cool as quickly as possible.
Separate the egg whites from the yolks, placing the latter in a cocktail glass and setting to one side. Poach the egg whites. Heat the clarified chicken stock and flavor with a head of garlic chopped in half. Add the gelatine and allow to cool slightly.
Meanwhile, cut thin slices of rustic bread and rub with half of the head of Las Pedroñeras purple garlic. Keep the other half for later. Cut the garlic-flavored bread into 1 cm x 1 cm / 0.4 in x 0. 4 in squares and place in a preheated oven (180ºC / 356ºF) for four minutes until toasted. Slice the ham as finely as possible and fry in sunflower oil, then do the same with the half of the garlic set aside earlier. Finely dice part of the ham and the fried garlic, and set to one side.