Ingredients for 6 people
500 g of mascarpone
4 eggs
140 g of sugar
1 sachet of vanilla sugar
A sufficient quantity of Breton pucks
For the salted butter caramel:
200g caster sugar
20 cl of liquid cream
20 g of salted butter
PREPARATION;
Mascarpone mousse: Separate the yolks from the whites.
Whisk the yolks with the sugar and vanilla sugar until the mixture whitens.
Then add the mascarpone and whisk until you obtain a smooth and homogeneous mixture.
Beat the egg whites until stiff and gently incorporate them into the previous mixture.
Salted butter caramel: Put the sugar in a saucepan and heat until it turns into amber caramel.
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