Mallorcan ensaimada semifreddo: 2 individual Mallorcan ensaimadas (not sprinkled with sugar) 100g of sugar 500ml of milk 160g of single cream 5 egg yolks 4 sheets of gelatine Liquid caramel Aromatizers (orange and lemon peel, a stick of cinnamon) Almond cream 250ml of double cream 250ml of Mascarpone cheese 500g of chopped roasted almonds Muscatel jelly 2dl of Muscatel wine 2 sheets of gelatine Isomalt sugar 1 whole almond

Almond cream: Mix the double cream with the Mascarpone cheese. Lastly, add the roasted chopped almonds and mix well. Mallorcan ensaimada semifreddo: Mix 1dl of milk with the egg yolks and sugar. Heat the rest of the milk in a saucepan with the aromatizers and, when it is hot, add the previous mixture. Continue to heat it until it acquires the texture of a cream. Add the gelatine (previously moistened in water). Warm the caramel and dip both sides of the ensaimadas in it. Break them into crumbs and mix them into the cream. Semi-whip the cream and add it to the rest of the mixture, stirring with a downward motion. Put 1/2 the semifreddo in a round silicon mould. Add the almond cream filling and then continue to fill up the mould. Leave it in the freezer for 1.5 hours, then take it out of the mould and store it in the fridge. Muscatel jelly: Warm the Muscatel wine, without letting it boil. Add the gelatine (previously moistened in water), sieve the mixture and leave it to cool in a low mould.

Warm the Isomalt sugar. Remove from the heat, put the whole almond in it and stretch the Isomalt, leaving it hanging until the temperature has cooled. Put the semifreddo on the dish, cut the jelly in 1cm cubes and arrange them in a straight line. Arrange the Isomalt string with the almond on the dish in a decorative way.