Ensaimada de Mallorca ice-cream 1/4 Ensaimada de Mallorca (for 8 to 10 persons) 100 g grated chocolate covering 135 g sugar 15 g stabiliser 1 l semi-skimmed milk 250 ml water 6 egg yolks Lemon Juice of aCandyfloss 50 g of pearl sugar

Crumble Ensaimada de Mallorca, mix with milk and bring to the boil. Let it steep for about twenty minutes, then strain through a fine sieve. In a sauté pan, add sugar, stabiliser, steeped milk, water, 6 egg yolks and juice of a lemon. Cook at 100ºC for 3 minutes. Then pour into the ice-cream machine, mixing until a creamy ice-cream texture is obtained. Prepare some balls of Ensaimada de Mallorca ice-cream on skewers and keep frozen. Put the pearl sugar into a sauté pan and dissolve it. Then pour it into the candyfloss machine, having turned it on previously. Once the sugar starts to come out wrap it around the chilled ice-cream brochette.

Put an Ensaimada de Mallorca ice-cream-candyfloss brochette in the centre of a plate. Sprinkle with grated chocolate.