We revisit the traditional Italian dessert with this original recipe with Breton flavors. Homemade salted butter caramel and Breton shortbread replace the spoon cookies and coffee in this ultra gourmet dessert!
Number of people 6
Preparation time 40 minutes
Cooking time 15 minutes
Rest / standby time 4 hours
250 g mascarpone
150 g caster sugar
75 g semi-salted butter
10 cl of whole liquid cream
6 Breton shortbread
1 pinch of fleur de sel
1. Start by preparing the salted butter caramel. In a thick-bottomed saucepan, heat the powdered sugar dry over low heat.
2. Meanwhile, bring the liquid cream to a simmer so that it is very hot when adding it to the caramel.
3. Stir the sugar regularly by turning the pan without using any utensils until you get a nice amber caramel.
4. Remove from the heat and add the hot cream in 2 batches while mixing vigorously to obtain a smooth and smooth sauce. If there are still small, hard pieces of caramel, return to very low heat until they melt.
5. Once the caramel is smooth and homogeneous, add the salted butter in patches while mixing. Finish with a pinch of fleur de sel and let cool in a glass container.
6. Meanwhile, prepare the mascarpone cream. Separate the egg whites from the yolks. In a bowl, whip the yolks with 50 g of sugar until they turn white. Add the mascarpone, mix well and then incorporate half of the cooled caramel.
7. Whisk the egg whites and gently fold them into the mixture, raising the preparation. The cream is ready.
8. Proceed to assembly. Crumble the shortbread into the bottom of 6 verrines. Cover with a drizzle of the remaining caramel. Pour the cream over and place in the fridge at least 4 hours before serving.
> This recipe is taken from the book Mes petits plats Made in France by Editions Marie Claire.