Warm Almond Sablé Cup with Orange Cream and Roasted Cherries
An original layered dessert featuring a crisp almond sablé base, a silky orange-vanilla cream, and roasted cherries with honey and a touch of balsamic. It can be served warm or at room temperature for an elegant contrast of textures and aromas.
Ingredients
- 300 g Fresh pitted cherries (for roasting)
- 30 ml Honey (for the cerezas)
- 15 ml Balsamic vinegar (for the cerezas)
- 2 g Orange zest (divided entre the cream and the cerezas)
- 100 g All-purpose flour (for the sablé)
- 60 g Almond flour (for the sablé)
- 70 g Sugar (40 g for the sablé and 30 g for the cream)
- 80 g Cold unsalted butter (diced)
- 1 unit Egg yolk (for the sablé)
- 1 g Fine salt (for the sablé)
- 250 ml Whole milk (for the cream)
- 3 units Egg yolks (for the cream)
- 20 g Cornstarch (for the cream)
- 5 ml Vanilla extract (for the cream)
- 120 g Mascarpone cheese (for terminar the cream)
- 25 g Sliced almonds (tostadas for decorar)
- 6 g Mint leaves (for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F. Place the pitted cherries on a small baking tray, toss them with the honey, balsamic vinegar, and half of the orange zest. Roast for 15 minutes at 200 °C / 400 °F until juicy and slightly concentrated. Set aside.
- 2
Lower the oven temperature to 180 °C / 350 °F. For the sablé, mix the all-purpose flour, almond flour, 40 g of sugar, and fine salt in a bowl. Rub in the cold butter with your fingertips until the mixture looks sandy. Add 1 egg yolk and mix just until a dough forms.
- 3
Divide the sablé dough among 6 oven-safe glasses or ramekins, pressing gently to form a rustic base about 1 cm thick. Bake for 10 minutes at 180 °C / 350 °F until lightly golden. Let cool for 10 minutes.
- 4
While the sablé bakes, make the orange cream. In a saucepan, warm the whole milk with the vanilla extract and the remaining orange zest over medium heat until hot but not boiling.
- 5
In a bowl, whisk 3 egg yolks with 30 g of sugar and the cornstarch until smooth. Gradually pour the hot milk into the mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, stirring, until thickened into a smooth cream.
- 6
Remove the cream from the heat and let it cool for 2 minutes. Add the mascarpone and stir until silky and fully combined.
- 7
To assemble, spoon a layer of orange cream over each warm sablé base. Top with the roasted cherries and a little of their juices.
- 8
Finish each cup with toasted sliced almonds and a mint leaf. Serve warm or at room temperature.
Chef tips
If you want a crisper texture, bake the sablé for 2 extra minutes at 180 °C / 350 °F. The cherries can be made ahead and gently rewarmed before serving.
Substitutions
You can substitute the cherries with sour cherries or blackberries. Mascarpone can be replaced with full-fat cream cheese, though the texture will be slightly denser. Sliced almonds can be swapped for chopped hazelnuts if you do not need to avoid other tree nuts.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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