CHOCOLATE MOUSSE: -125g of chocolate (70% cocoa) -100g of cream -30g of egg yolk -125g of milk -25g of sugar -25g of Mallorcan olive oil CAROB BEAN CREAM. -œ litre of milk -150g of sugar -15g of cornflour -20g of Mallorcan olive oil -8 carob beans APRICOT PURÉE: -100g of dried apricots -150g of syrup: 50% water + 50% sugar OTHER INGREDIENTS: -Kataifi dough -Cherries and apricots -Vanilla-flavoured salt

CHOCOLATE MOUSSE: -Heat 100g of milk with the sugar. -Mix the egg yolks with 25g of milk. -When the milk and sugar begin to simmer, add the egg yolk mixture. -Beat with a whisk. -Add the chocolate (chopped into the pieces) and stir until it melts. -Leave to cool before putting in the fridge. -Half whip the cream. -Blend it into the chocolate mixture, stirring well. -Slowly add the olive oil to the mousse. -Leave in the fridge for at least 12 hours. CAROB BEAN CREAM: -Heat 400ml of milk with the sugar and carob beans, broken into big pieces. -Dilute the cornflour in 100ml of milk. -Add the cornflour mixture to the boiling milk and carob beans. -Heat gently until the mixture is well blended. -Strain and leave to rest outside the fridge. -Before it cools completely, add the oil. Stir until the cream and oil are well mixed. APRICOT PURÉE: -Grind the dried apricots with the syrup in a blender to obtain a fine paste. -Strain it through a fine sieve. -Keep in the fridge until required.

-Put a small spoonful of apricot purée on a plate. -Place a quenelle of chocolate mouse on top of the purée. -Add a little carob bean sauce. -Decorate with a few pieces of fresh cherry and apricot sautéed in sugar and butter. -Lastly, add a little vanilla-flavoured salt and a Kataifi dough ball.