Every night when we go to sleep, I think that there are two things that sleep with us, and they're happiness and sadness. That's life to be happy, and to be sad. And because of this, I think about desserts. Desserts in Argentina are important. We love, I think since colonial times, very sweet things like quince, like dulce de leche. And it makes me think maybe that in those days, in the colonial times, when all these desserts were created, women were sort of kept at home. Very sad. They had dreams like men, who were working in the fields. who were working in the army. They were kept at home to take care of the family and cook. Because of that, I think that they went alive, and they were who they truly were inside of them when they did these beautiful desserts. And that was their voice of freedom. So the desserts we're gonna do today are related to our roots. And they lay with us every night, with sadness and happiness, depending on which day of our life we're looking at. A little bit of butter. A little bit of sugar now. Here we have oranges, grapefruits, and tangerines. Mix a bit my cream. So this can be done in a cast iron pan as well. What happens with sugar is that it starts heating. When you cook something, if you turn off the fire or the heat, it goes down. But sugar goes on for many minutes 'cause it has so much strength, so much heat when it starts burning, that it takes like 10 minutes to slow down. So once you have them cooked from one side, and you have this beautiful color with a little bit of black, you see, I like that. I love all this, but you don't want to overcook them. So once you do it, and you see them like this when you flip them, you just put them in the tray to be served. And the idea of this dessert is that the fruits are not cooked, they're burnt slightly. But when you eat them, they're still cold inside, or room temperature. And here we have three different citruses, which is tangerine, like a clementine. Cream, just cream. A bit more of cream, because the cream is very important.