Ingredients for the apple crunch:

• 24 rectangles of 5x 9 filo pastry.
• 30 gr of butter.
• 200 gr of apples.
• 50 gr of honey.
• 2 sheets of gelatin.

Elaboration for the apple crunch:
Paint the rectangles with the melted butter and join them in threes. Roll them in a cylinder and put them in the oven at +/- 180º for 10 minutes. Take them out and reserve them.
Use the apple corer to extract the core, add the honey and roast them in the oven at 150 ºC for 30 minutes. Then, remove the skin and blend the pulp with the mixer. Add the gelatins previously hydrated and reserve.

Ingredients for the bain:

• 150gr apricot jam.
• 50 gr of caramelized almonds in grain.

Ingredients for apple meringue:

• 200 gr apple juice 40% grain smith 60% golden.
• 50 gr of sugar.
• 3 gelatins.

Elaboration:
Mix the sugar with the apple juice and add the leaves of hydrated gelatin in water. Mix it with the mixer as if it were a meringue and when it gets consistency; put it in the mold and let it stand for 15 minutes.

Ingredients for yogurt and aloe Vera ice cream:

• 300 gr of natural yogurt with aloe vera.
• 60 gr of liquefied aloe vera.
• 150 gr of sugar.
• 100 gr of milk.
• 4 egg whites.

Elaboration for yogurt and aloe vera ice cream:
Beat the egg whites with the sugar until they are frothy, add the yogurt and the cream and mix well.
Finally add the smoothie of aloe Vera, mix everything and put the mixture in the fridge.