Pear and salted butter caramel trifle

A new edition of the Foodista Challenge with a great theme like usual. This month Maeva from the blog Cook A Life is in charge. If you want to know more about this challenge and get a list of all participants, please check the French version of this post.

A layer recipe with a fall touch (few leaves of my balcony grapevine and some others found next to my place), this is what I am sharing with you today, a pear and caramel salted butter trifle. Caramel salted butter, that’s so yummy, when leaves are falling the trees, the best comfort food ever !

Pear and caramel salted butter trifle

a French girl cuisine

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Servings 6

Ingredients

  

• 3 pears
• 160 gr. of sugar
• 2 tablespoons of water
• 80 gr. of diced salted butter
• 15 to 20 cl. of cream
• 250 gr. of mascarpone
• 250 gr. of white cheese
• 8 of Breton palets

Instructions

 

• Peel pears. Dice. Put in a casserole dish and cover with water. Cook on medium heat until a knife can be inserted easily in the pears.
• In the meantime, make the caramel. In a saucepan, add 160 gr. of sugar and 2 tablespoons of water. Set over medium heat and wait without mixing that the caramel brown.
• Remove from heat. Add diced butter being careful. Mix. Add the cream and mix. More you will add cream, less it will be thick.
• Pour in a jar and refrigerate.
• Crumble breton palets and reserve.
• Mix mascarpone and white cheese. Reserve.
• Drain pears and reserve.
• In each glass, add first a layer of breton palets. Cover with half of mascarpone/white cheese mix.
• Pour some salted butter caramel sauce. Cover with the rest of mascarpone/white cheese mix.
• Finish with some pears, pour a bit of salted butter caramel sauce and sprinkle with the rest of breton palets.