Roasted Banana and Raw-milk Mahon Cheesecake, Quince, Burnt Mahon Marshmallow Ice Cream, Nora Picada Graham, and Marcona Almond Nougatine

Heat oven to 325ºF. To a food processor, add Mahon cheese and water and process until smooth. Add cream cheese and sugar and process until smooth. In a bowl, lightly beat eggs and fold in flour. Add cheese-sugar mixture and whisk until smooth. Fold in yogurt and banana purée. Pour batter into 4x2-inch round silicone molds. Transfer to water bath and bake 25 minutes; let cool. Remove from the water bath and place in freezer for 2 hours.

Heat oven to 325°F In a food processor, combine all ingredients except Nora chiles. Transfer mixture to a silicone mat and spread it flat. Bake at 325°F for 20-25 minutes, or until golden brown. Remove from oven and immediately sprinkle the reserved Nora chiles and salt on the hot mixture. Break the mixture into pieces and reserve smaller bits for crumbs.

In a small pot over medium heat, bring quince and water to a boil. Reduce to simmer and cook until water has completely evaporated and quince begins to caramelize. Transfer to blender with pineapple juice and purée.

In a blender, pulse sugar until super fine. Add egg whites and blend 45 seconds. Slowly blend in milk, followed by honey. Shear in xanthan, increasing speed to high. Add Mahon cheese and purée. Pass mixture through a chinois and chill in refrigerator. Process mixture in an ice cream machine according to manufacturer’s instructions.

In a large, heavy saucepan over high heat, cook sugar until it turns golden brown. Stir in almonds and cook 2 minutes. Add banana chips and sea salt, and remove from heat. Pour mixture onto a sheet tray lined with a silicone mat and let cool completely. Break off pieces of cooled nougatine and pulse in a food processor 8 to 10 times into coarse lumps.

Pop the semi-frozen cheesecake onto a serving plate, roll edges in crushed Nora Picada Graham Crumbs and hold in refrigerator to temper. Plate cheesecake with quenelle of Mahon Marshmallow Ice Cream, and burn ice cream with a blowtorch. Garnish with Quince Purée, a Nora Picada Graham Tuile, Marcona Almond Nougatine, and edible flowers.