Peel apples and cut in half. Remove apple core with the aid of a teaspoon. Put a little butter and sugar into a frying pan and heat. Once the sugar begins to melt, put apples into the frying pan. Coat apples in caramel until they are completely covered with a fine layer. Ensure the apples are only cooked very briefly. Remove the apples from the heat. Put caramelised apples in the oven for about 10 minutes at 200 ºC. Once cooked, cut in half and store in a warm place. Cut puff pastry into small rectangles of about 10 cm length. Brush pastry with beaten egg and sugar. Bake in the oven until golden. Store in a warm place. Sobrassada de Mallorca and rosemary treacle Put the Sobrassada de Mallorca and the honey into a saucepan and place on the heat. Let the mixture boil over a low heat until it melts and mixes together well. Cook for a few minutes then strain the treacle with a fine sieve. Leave the mixture to stand until it has completely cooled down. Put the mixture in the refrigerator for a minimum of six hours. Remove the fat from the surface of the treacle and store until use. Clove foam Bring milk, clove and sugar to boil. Remove from heat when it starts to boil. Strain clove flavoured milk through a fine sieve and leave to stand. Once the milk has cooled down, leave to stand in the refrigerator for 24 hours. Cinnamon ice-cream Put cream, one litre of milk, sugar and cinnamon sticks in a saucepan. When milk starts to boil, add some ice-cream stabiliser. Mix egg yolks with half a litre of milk and beat lightly. Add boiling milk and cream to the milk and egg yolk mixture. Stir mixture over a low heat until obtaining a creamy texture. Make sure that the mixture doesn’t boil, as this would curdle the eggs and the cream would coagulate. Remove mixture from heat and strain using a fine sieve. Leave mixture to stand for 24 hours. Put mixture into ice-cream machine and store ice-cream in the freezer until use. Rosemary jelly Put sugar syrup into a saucepan over a low heat. Add rosemary sprig to the syrup. Remove from heat when it starts to boil. Cover saucepan with plastic film and leave to stand for 3 to 4 hours, then sieve to remove the sprig. Heat up half of the syrup. Add soaked gelatine sheets with cold water to the hot syrup. Mix hot syrup (where gelatine sheets have been dissolved) with remaining cold syrup. Strain through a fine sieve and leave to stand in refrigerator.

Arrange the dish by placing two baked puff pastry pieces in the centre, with cooked apples on top. Cut rosemary jelly into cubes and place some cubes around hot apples. Lightly heat Sobrassada de Mallorca treacle and pour over and around the apples. Heat clove milk and emulsify with a blender. Arrange a spoonful of resulting foam over the other ingredients on the plate. Complete dish by placing a ball of cinnamon ice-cream between the apples.

2 large Golden Delicious apples 200 g puff pastry sheets 1 tsp butter 2 tsp sugar 1 egg Sobrasada de Mallorca and rosemary treacle 100 g Sobrassada de Mallorca 100 g rosemary Honey Clove foam 1 l milk 200 g sugar 10 g clove Cinnamon ice-cream 1.5 l cream 1.5 l milk 6 cinnamon sticks 10 g stabiliser 750 g sugar 24 egg yolks Rosemary jelly 450 ml sugar syrup (225 g sugar and 225 ml water) 3 sheets of gelatine 2 sprigs of rosemary