Amuse-bouche of anchovy with almond cream and clementine and lime spheres

Although Isabel uses the evocative word mazamorra to denote this spoon of wonder, it is theoretically ajoblanco, since it contains almonds. Anchovies, mazamorra, and ajoblanco are all classics of Muslim Spain, but be warned, this tricky recipe requires on and off preparation over a period of more than twenty-four hours. Yet the textures and flavors are so skillfully mastered that the amusebouche won