6 servings of ingredients

Mascarpone 500 g
4 eggs
140 grams of sugar
1 vanilla sugar sachet
An adequate supply of Breton pucks
The salted butter caramel is made as follows:
caster sugar (200g)
20 cl cream liquid
salted butter 20 g
PREPARATION

Separate the yolks from the whites of the mascarpone.

Whisk the yolks, sugar, and vanilla sugar together until the mixture whitens.

Then whisk in the mascarpone until the mixture is smooth and uniform.

When the egg whites are firm, carefully fold them into the prior mixture.

Salted butter caramel: Heat the sugar in a saucepan until it gets amber caramel color.

Pour the liquid cream slowly over the caramel, stirring constantly, until the mixture is smooth.

To thicken, allow the caramel to simmer for several minutes. Allow between 6 and 8 minutes.

Remove from the heat and stir in the salted butter. Allow your caramel to cool.
To sum up

Crumble a sufficient number of Breton pucks for assembly.

Fill the glasses halfway with 2 tablespoons crushed Breton pucks. Then add 1 or 2 teaspoons of salted butter caramel, followed by a small amount of mascarpone mousse. Pour Breton palets, salted butter caramel, and mascarpone mousse again.
Finish by sprinkling some Breton puck crumbs on top of the verrine.