Fresh goat cheese cream:
Soak a little milk to soften the gelatin and let it sit for 5 minutes.
Heat the rest of the milk and sugar.
Remove from heat and add the gelatin that has been previously melted for 15 seconds in the microwave.
In a bowl, put the goat cheese and pour the milk over it.
Mix well with a whisk until the preparation is smooth.
Divide the preparation into 4 glasses and let it set in the fridge for a few hours.

Carrot-Orange Jelly:
Soak a little orange juice to soften the gelatin and let it sit for 5 minutes.
Heat the rest of the orange juice with sugar until boiling.
Remove from heat and add the gelatin that has been previously melted for 15 seconds in the microwave.
Add the carrot juice and mix well.
Let it sit at room temperature and once cooled, pour the jelly over the set creams and put back in the fridge.

Crunchy Spices:
In the bowl of a stand mixer, combine all the ingredients and crumble until the mixture forms a coarse crumb.
Bake on a parchment-lined baking sheet in a preheated oven at 350 F (180 C) for 10 minutes.
Mix the crunchy spices several times to make them brown evenly.
Let it cool and store in an airtight container.

Carrot and Pineapple Salad:
Using a mandoline, cut the carrot into julienne strips.
In a saucepan, heat the orange juice and sugar until a syrup is obtained.
Cook the carrot julienne in the syrup over medium heat.
The carrots should remain slightly crunchy. Let it cool in the syrup.
Add the pineapple cubes to the carrot julienne and mix well.

Assembly:
Spread 2 tablespoons of crunchy spices over the goat cheese creams.
Drain the carrot and pineapple salad and place it on the crunchy spices.