Crunchy fig sponge cake with three ice-creams made from Mahón-Menorca cheese and prickly pear Fig sponge cake 150 g eggs 150 g almond flour 150 g sugar 100 g dried figs, boiled and semi-processed Mix the eggs and sugar in a blender until the mixture is well beaten. Then gradually add almond flour and figs. Cook in silicone moulds at 170ºC for 35 minutes. Once the fig sponge has cooled, cut into rectangles (approx. 7 x 2.5 x 2 cm). Caramelise the rectangles with sugar. Soft Mahón - Menorca cheese ice-cream 200 g soft Mahón - Menorca cheese 30 g atomised glucose 20 g inverted sugar 100 g sugar 500 ml milk 150 ml cream 5 g stabiliser 40 g powdered milk Semi-cured Mahón - Menorca cheese ice-cream 175 g semi-cured Mahón-Menorca cheese 30 g atomised glucose 20 g inverted sugar 100 g sugar 500 ml milk 150 ml cream 5 g stabiliser 40 g powdered milk Cured Mahón – Menorca cheese ice-cream 150 g cured Mahón-Menorca cheese 30 g atomised glucose 20 g inverted sugar 100 g sugar 500 ml milk 50 ml cream 5 g stabiliser 40 g powdered milk

Cut up the Mahón-Menorca cheese and add to the milk and the cream. Heat it over a low heat until it melts and then add the powdered milk. Lastly, add the stabiliser with the sugar and heat to 86º C, then cool and leave to stand for 24 hours. Mix everything together in a food processor and then put it into an ice-cream maker. Reduction of Palo de Mallorca 200 ml Palo de Mallorca Heat the Palo de Mallorca and reduce it until a syrupy texture is obtained. Reduction of sour cherry juice 200 ml sour cherry juice 100 g sugar Heat everything together and reduce until a thick syrupy texture is obtained. Prickly pear jelly 200 ml liquefied prickly pear 4 g vegetable gelatine Mix the gelatine with the prickly pear juice and heat. Bring to the boil and pour onto a tray. Leave to solidify and cut into small cubes.

Make a brush stroke across the plate with the reduced sour cherry juice. Then arrange the jelly cubes on the sour cherry reduction. Add a line of the reduced Palo de Mallorca to the plate. Place sponge cake onto the Palo de Mallorca reduction. To finish, make a quenelle of each of the types of Mahón-Menorca ice-cream to put on top of the caramelised sponge.