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.
There wasn’t a single bite left of this dish by the end of dinner
Vegetable Beef Soup
Quick Vanilla Cookies (Biscotti): facili e super golosi!
Yellowed Pillows, Here’s How to Dry Clean Them: They’ll Look Like They Were Bought
Baked Donuts Recipe
Fusion Delight: Crab Cake Egg Roll Recipe
The Mystery of the Dark Red Circles: Why Olympic Athletes and Celebrities Are Sporting This Unusual Trend
My Dad Who Left 20 Years Ago Called from His Deathbed for a Final Wish — What He Asked Broke My Heart
classic Southern Potato Salad