Glass compote, caramel and crumble

To make the crumble: preheat oven at 180 ° C. In a juicer grind oats, almonds, then flour, and sugar powder. Put in a bowl and with the help of hands add butter, half vanilla and mix again until a granulienta mass. Put the dough on a base that can have a silpat or butter paper. Carry cooking oven for 20 to 30 min. or until browned. It should go stirring during cooking so that it cooks evenly. Remove from oven, let cool well.

Put the condensed milk in boiling water for 50 minutes.

To make compote: Peel and chop the fruit into 6 pieces shaped moon. Place the pieces in a small pot and cover with water only to spend 2 cms. Fruit. Add remaining cinnamon and vanilla. Carried cooking medium to the heat until knife inserted, is soft fruit (20 to 30 min. Approx.). Drain well and leave only the fruit Styling Finish in colander for 10 min. to remove excess liquid. Moler fruit in the juicer to the consistency of mashed potatoes.

At the base of each glass put 2 tablespoons almond crumble. Above, 2 tablespoons sweet white milk (condensed milk cooked). Then put 1/4 cup of sauce on fresh milk and finish with the remaining crumble. Top with ice cream.

Jesus and Tere Gutierrez. Adapted. Photography: Catalina Riutort