Toast and crush the cloves. Zest 1 orange.
Chop the dates into small pieces and place in a small saucepan. Add the clove, orange juice and 50g butter. Cook over a low heat for 15-20 minutes, stirring occasionally. Remove from the heat, stir in the orange zest then set aside to cool.
Soak the gelatine leaves in cold water. Juice the 4 oranges and 2 lemons. Crack the cardamom pods.
Place the orange juice, lemon juice, sugar and cardamom pods in a saucepan. Heat gently to dissolve the sugar, then boil for 5 minutes. Allow to cool and add the gelatine. Pass through a fine sieve and pour the mixture into a siphon and charge it with 2 gas cartridges. Place in the fridge to cool for at least 1 hour.
Cut the brick pastry into 5cm wide strips. Place one spoonful of the date mixture at the top and fold in triangles to enclose the filling. Gently fry in a little sunflower oil until crisp.
Dust the pastillas with icing sugar and finish with the orange espuma.
«This pastilla can also be made with filo pastry. If using filo, either pan fry very gently or brush the pastillas with butter and bake for 10 mnutes in a 180'C oven.»