To make the Cecina and leek chutney, cut the Cecina and the leeks in julienne and sauté with butter. Reduce the vinegar with the sugar and add the Cecina and the leeks, leaving a sweet honey like consistency.

To make the bitter almond froth, boil the almonds, milk, cream and eggs yolks. Grind, sift and put into a syphon, adding the egg whites. To make the caramel, very finely chop the Cecina and place in a saucepan filled with oil at a temperature of 80ºC (176ºF) for some 25 minutes. Melt the sugar and make a transparent caramel.

With the help of a cylinder, wet the top of the cylinder with the caramel; pour out the oil and due to gravity, the caramel seals.

Serve in a cocktail glass, placing the froth at the bottom, then the warm chutney and then the caramel oil.