5 egg yolks
For the stuffing peel and cut apples and pears into little cubes. Finely chop the rosemary. Pre-heat a large frying pan then add the butter followed by the sugar. When the butter and sugar turn to caramel add the apples and pears to the pan and cook for five minutes. Add the rosemary and once it is cooked strain off the juice and use for the sauce.
For the ice-cream mix the egg yolks with honey. Place milk and cream in a large non-stick saucepan bring to the boil and add to the egg and honey mixture. Cook the mixture on a low heat until it is thick. The mixture should coat the back of a spoon. Take mixture off the heat and add the almonds.
For the galette shred the apples on a grater. Put the butter into a small saucepan and melt. Get a large baking tray cover it with melted butter then dust with sugar. Make small circles with the grated apples and place on the tray. Cook the apples for 15 minutes at 150°C.
Place one single galette on a large plate. Take the apple and pear stuffing place it on the galette and then cover with another galette. Repeat this - you should have three galettes with two layers of stuffing. Surround the galette with the juice and decorate with ice-cream and mint.