Whipped cream and crumble dessert

Ingredients

crumble:
1 tsp butter
50 g oat flakes
30 g buckwheat flakes
70 g stale black bread, finely grated
1/4 tsp cinnamon
pinch of sea salt
2 tbsp brown sugar
1/2 orange zest, finely grated

cream:
150 g mascarpone
4 tbsp dulce de leche
200 g sour cream (20 - 25%)
200 g blueberries

Prepare

Heat a pan and melt butter slightly. Add oat and buckwheat flakes, bread, cinnamon, salt, orange zest, and sugar. Stir and cook until the sugar begins to caramelize. Watch the mixture carefully, cooking until it becomes a crumble. When ready, transfer to a plate to cool.

Place the mascarpone and condensed milk into a bowl and whip until creamy. Add the cream in two parts, whipping after each addition until it begins to hold its shape. In serving dishes, place a layer each of blueberries, crumble, and cream. Serve immediately – otherwise the blueberries will stain the cream and the crumble will go soft. But you can also layer as you like.

* It’s best to make your own dulce de leche. Place the can in a pot of water and cover with at least 5 cm of water. Bring to boil and simmer for about 2 h, constantly checking that the water is covering the can. Add hot water as needed. Remove the pot from heat, pour off hot water, and pour cold water on the can in a slow stream to prevent the cream from cooking any further. You will not need all the condensed milk in this recipe, but eating the rest will not be a problem.