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
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.
![[FR] ◾️ Concours ◾️ – Le Friboua vous connaissez ? C'est un fromage d'alpage à la pâte onctueuse et fruitée. Un tout nouveau fromage Suisse réalisé par @gremaudfromage à partir d'une méthode de fabrication ancestrale au feu de bois. Je vous ai mis l'eau à la bouche ? @lespetitesfromageres vous propose de remporter un panier garni composé de : env. 300 gr. de Friboua, env. 200 gr. de Vacherin Fribourgeois, 1 fondue moitié moitié de 400 gr., 1 paquet de flûtes et 1 fleurette (valeur + de chf 40.-).⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Pour participer, il suffit de :⠀⠀⠀⠀⠀⠀⠀⠀⠀
1-S’abonner à @frenchgirlcuisine⠀⠀⠀⠀⠀⠀⠀⠀⠀
2- Et à @lespetitesfromageres⠀⠀⠀⠀⠀⠀⠀⠀⠀
3-Taguer dans les commentaires au moins deux personnes avec lesquelles vous aimeriez déguster ce panier garni⠀⠀⠀⠀⠀⠀⠀⠀⠀
3-BONUS : Partager cette photo en storie en mentionnant @frenchgirlcuisine et @lespetitesfromageres⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Le concours prendra fin samedi 5 décembre à minuit et est ouvert à toute personne étant capable de venir retirer son lot au marché de Lausanne ou de Sion. Bonne chance à tous.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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[EN] ◾️ Contest ◾️ - Friboua is an alpine cheese with a smooth and fruity paste. A brand new Swiss cheese made by @gremaudfromage using an ancestral wood-fired production method. Did it make your mouth water? Win a cheese basket consisting of: approx. 300 gr. from Friboua, approx. 200 gr. of Vacherin Fribourgeois, 1 half-and-half fondue of 400 gr., 1 packet of flutes and 1 flower (value + of chf 40.-).⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To participate, all you need to do is:⠀⠀⠀⠀⠀⠀⠀⠀⠀
1-Subscribe to @frenchgirlcuisine⠀⠀⠀⠀⠀⠀⠀⠀⠀
2-and @lespetitesfromageres⠀⠀⠀⠀⠀⠀⠀⠀⠀
3-Tag in the comments at least two people with you would like to taste this stocked basket⠀⠀⠀⠀⠀⠀⠀⠀⠀
3-BONUS: Share this pic in your story mentioning @frenchgirlcuisine & @lespetitesfromageres⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Contest ends on Saturday December 5 midnight and is open to anyone able to withdraw their prize at Lausanne or Sion market. Good luck to everyone.](https://frenchgirlcuisine.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Ooooh! Pear with salted caramel? I am intrigued, and highly appetized by these beautiful pictures!! 🙂