1 plain family-size Mallorcan ensaimada (not sprinkled with sugar) 2 pomegranates 30g of aromatizers (orange and lemon skin, a stick of cinnamon) 75ml of milk 300ml of single cream 150g of sugar 3 eggs Mint leaves

Mallorcan ensaimada fried in egg and milk: Cut a series of oval shapes out of the ensaimada and moisten them in a little milk. When they have absorbed the milk, put them on one side. Later, when required, dip them in beaten egg and fry them in extra virgin olive oil. Crème brûlée foam: Put the cream, milk, aromatizers and 50g of milk in a saucepan and bring to the boil. Separate the whites of the eggs and beat the latter with the rest of the sugar. Mix everything together, including the egg yolks. Return the pan to the heat, stirring until it thickens into a sauce. Leave to cool and put in a siphon to rest for at least 4 hours in the fridge. Sweet pomegranate sauce: Squeeze the pomegranates to extract the juice (keeping aside some seeds for decoration). Mix the juice with a little sugar in a saucepan and bring to the boil, reducing it to obtain the right texture.

Place overlapping fried ensaimada ovals on a dish, with the crème brûlée beside them. With a brush, decorate the dish with the pomegranate sauce and add a few pomegranate seeds and mint leaves as an adornment.