500 ml whole milk 1/2 vanilla pod 50 g sugar 50 g Maizena 200 ml liquid fresh cream 10 g wildflower honey 80 g amarena cherries in syrup For the almond crumble 100 g butter (fridge-cold) a pinch of fine salt 50 g cane sugar 15 g of almond flour 110 g flour
Creamy but with a crispy note, fresh-tasting but full-bodied: how can a dessert combine so many flavours in a tiny portion? Find out how with the two-tone cup, a fresh dessert with one creamy and one amarena filling with partly pureed and partly whole fleshy cherries between one layer and the next.
The crispy note is given by the almond crumble, whose delicate savouriness provides a perfect contrast to this recipe, which is ideal served at the end of a meal!
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