Rice pudding, Breton shortbread and salted butter caramel mini-desserts
Take another look at rice pudding with our 100% Breton version, made using salted butter caramel and crumbled Breton shortbread !
- 4 Marie Morin Madagascan vanilla rice pudding
- 20 cl of liquid sour cream (35% fat)
- 6 thick Breton shortbread biscuits
- 165g of caster sugar
- 4 teaspoons of water
- 80g 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.
Tip
You can replace the Breton shortbread biscuits with crêpe dentelle biscuits.
