Bicolore Cup: A Delightful Dessert for Sweet Moments
Recipe Category: Desserts
Serving Size: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Milk | 500 ml |
| Millefiori Honey | 10 g |
| Cornstarch (Maizena) | 50 g |
| Vanilla Pod | ½ |
| Heavy Cream (Liquid) | 200 ml |
| Maraschino Cherries (in syrup) | 80 g |
| Granulated Sugar | 50 g |
| Butter | 100 g |
| Brown Sugar | 50 g |
| All-Purpose Flour | 110 g |
| Fine Salt | 1 pinch |
| Almond Flour | 15 g |
Instructions
Step 1: Prepare the Milk Cream Base
Begin by preparing the milk cream. Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds and the vanilla pod to a saucepan along with the whole milk. Turn the heat to medium and bring it to a boil. Once boiling, add the granulated sugar and cornstarch, whisking vigorously to avoid lumps. Stir in the honey and continue mixing until the mixture thickens slightly. Remove from heat and set it aside to cool.
Step 2: Make the Almond Crumble
While the milk cream is cooling, prepare the almond crumble. Place the sifted all-purpose flour and almond flour into a food processor, adding the cold butter directly from the fridge. Pulse until you achieve a crumbly, sandy texture. Spread the crumble mixture onto a baking tray lined with parchment paper. Bake in a preheated static oven at 170°C (or 150°C if using a fan oven) for about 20 minutes, or 10 minutes in a ventilated oven. Once golden and crisp, remove it from the oven and let it cool completely.
Step 3: Prepare the Cherry and Cream Layers
Once the cream mixture has cooled, divide it into two equal parts. To one part, gently fold in the maraschino cherries, cutting them into smaller pieces if preferred. In a separate bowl, whip the heavy cream with an electric mixer until it reaches stiff peaks. Carefully fold the whipped cream into both cream mixtures, stirring gently from the top to maintain the airiness.
Step 4: Assemble the Bicolore Cups
Now, it’s time to assemble your bicolore cups. Take 4 individual glass cups, each holding about 150 ml. Begin by spooning the cherry-flavored cream into each glass, filling each cup about halfway. Then, add a layer of the almond crumble over the cream, followed by a teaspoon of the maraschino cherry syrup. Top with the remaining cherry cream, filling each glass to the brim. Finish off by piping a dollop of the white cream on top to add a beautiful finishing touch.
Step 5: Chill and Serve
Refrigerate the bicolore cups for at least an hour to allow the flavors to meld together. When ready to serve, garnish with a small cherry or additional crumble if desired.
Tips for a Perfect Bicolore Cup
- For extra indulgence, drizzle a little chocolate syrup over the top of the white cream before serving.
- You can substitute the maraschino cherries with other fruits like raspberries or strawberries if you prefer a different flavor.
- These cups can be made a day ahead and stored in the fridge for an even richer taste.
Enjoy this delightful and refreshing dessert that combines the smooth richness of vanilla and cherry with the satisfying crunch of almond crumble—a perfect treat for any occasion!
