MAHON-MENORCA CHEESE ICE CREAM -1 litre of milk -200g of sugar -4 egg yolks -300g of Mahon-Menorca cheese -10g of ice cream stabilizer -20g of Mallorcan olive oil TRUFFLE FOAM -1 litre of milk -200g of sugar -1 spoonful of Mallorcan olive oil -10g of chopped truffles OTHER INGREDIENTS -12 slivers of summer truffles -4 spoonfuls of grated Mahon-Menorca cheese -1 spoonful of pear jam -1 spoonful of tomato preserve -4 spoonfuls of apple sauce -16 diced pieces of dried fruit -4 caramelized walnuts -16 small pieces of diced Golden apples with Mallorcan olive oil, chives and sea salt -4 peeled grapes dressed with the apple mixture

MAHON CHEESE ICE CREAM -Boil ? of a litre of milk with the sugar. -Beat the egg yolks into the remaining milk. -Add the stabilizer to the ? of a litre of milk when it begins to boil. -Add the boiled milk to the egg yolk and milk mixture. -Stir it all well and cook on a low heat for a few minutes (+/- 80º) -Add the grated Mahon cheese and stir until it dissolves. -Strain and leave in the fridge for 24 hours. -Churn the mixture and slowly add the Mallorcan olive oil. -Keep in the freezer until needed. TRUFFLE FOAM -Heat the milk with the sugar and chopped truffles. -Remove from the heat once it has started to simmer. -Add the Mallorcan olive oil and leave to cool. Once cool, leave it in the fridge for 24 hours.

-Put a spoonful of apple sauce on a plate. -Decorate the rest of the surface with the remaining ingredients (the jams, preserve, fruit, dried fruit, walnuts etc.). -Warm the truffle and milk mixture slightly, and emulsify by beating it until it turns into a light foam. -Put a ball of Mahon cheese ice cream on top of the apple sauce. -Sprinkle grated cheese onto the ice cream. -To round it all off, add a few spoonfuls of truffle foam.