Pour 2 teaspoons of crumbled Breton pucks into the bottom of the glasses. Then pour 1 or 2 tablespoons of salted butter caramel, then a little bit of mascarpone mousse. Start again by pouring Breton palets, salted butter caramel and mascarpone mousse.
Finish by adding a few crumbs of Breton pucks to the top of the verrine.
Advertisement:
Thanks for your SHARES!
Linguine Scampi with White Wine
Zesty Lemon Butter Chicken Tenders: A Citrusy Delight
SAUSAGE, EGG & CREAM CHEESE HASH BROWN BREAKFAST CASSEROLE
Lime Pie Storage and Freezing Guide
Brittney Griner Announces Departure from the U.S.: “If You Don’t Respect Me, You’ll Lose Your TALENT”
How to scare away flies and perfume the entire kitchen
This method will keep the oven clean for over a month: don’t spend any money
I Came Home to My Husband and His Ex Digging My Garden – What They Hid Years Ago Made Me Pale
How do you repair a shoe sole?
