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1 Add the water and whisk well until you have a smooth consistency.
2 Add the milk, egg yolks and coconut oil together and whisk well .
3 Pour a little bit into the egg mixture and whisk well .
4 Add the honey and whisk well until the milk almost returns to the boil.
5 Add the eggs one at a time and whisk well .
6 Pour in the corn meal and whisk well .
7 Lastly, add the beaten white of the eggs, whisk well , and pour the mixture into a greased cake tin.
8 Add the lemon juice, vinegar, pepper, anchovies and garlic and whisk well till it's fully combined, smooth and glossy.
9 Whisk well to mix everything properly and return to a low heat, stirring constantly.
10 Whisk well to form a runny batter and set aside for at least 30 minutes.
11 Whisk well , to dissolve the gelatine, then strain through a fine sieve into a bowl.
12 Whisk well and pour over the chicken joints, which you will have placed in a roasting pan.
13 Whisk well until nice and fluffy.
15 Whisk well to combine, then make a hole in the middle and add 100ml olive oil, plus 300ml water.
16 Whisk the egg yolks, sugar, corn flour and pudding wine in a bowl, then pour in a ladle of the hot cream and whisk well .
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