Pour 2 teaspoons of crumbled Breton pucks into the bottom of the glasses. Then pour 1 or 2 tablespoons of salted butter caramel, then a little bit of mascarpone mousse. Start again by pouring Breton palets, salted butter caramel and mascarpone mousse.
Finish by adding a few crumbs of Breton pucks to the top of the verrine.
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I always make this for every party, and it never lasts – the mason jar gets polished off!
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Tourists couldn’t believe their eyes!
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This looked so good when I saw it, I had to make it right away! Needless to say, it was a hit!
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