Rice pudding, Breton shortbread and salted butter caramel desserts

To make our dessert yours

4 people Preparation: 20 min Cooking time: 20 min Cooling time: 2h in the fridge

Ingredients

4 pots of Marie Morin Madagascan vanilla rice pudding

6 thick Breton shortbread biscuits

165 g of caster sugar

4 teaspoons of water

20 cl of liquid sour cream (35% fat)

80 g of semi-salted butter

STEP 1

Prepare the salted butter caramel. Pour the sugar and water into a saucepan. Heat until golden. Stir now and again. Remove from the heat, gradually add the cream then the butter. Mix until the caramel is nice and smooth. Leave to cool.

STEP 2

Empty the jars of rice pudding into a mixing bowl. Keep to the side. Clean out the empty jars. Crumble the biscuits in another bowl.

STEP 3

Alternate the layers in the jars. Start with a layer of biscuits, then some salted butter caramel, then cover with a thick layer of rice pudding. Repeat the operation and finish with a layer of salted butter caramel generously sprinkled with crumbled biscuits.

TOP TIP

You can replace the Breton shortbread biscuits with crêpe dentelle biscuits

Combine this dessert with our...


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