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
- 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
- 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.