Amber Pecan Verrine

Caramel Pecan Filling Method
  • Bring the heavy cream, molasses, salt and vanilla to a boil. 
  • Pour over the Deli Dulce de Leche and blend to emulsify. 
  • Add the pecans.

Belcolade Amber Mousse Method
  • Whip the 250g of cream to a soft peak and reserve in the refrigerator. 
  • Heat the remaining cream to 80ºC. 
  • Pour over the Belcolade Amber, blend to emulsify. 
  • When mixture reaches 32ºC, fold in soft whipped cream.

  • Deposit 25g of Caramel Pecan filling into verrine. 
  • Deposit 30g Amber Mousse on top of filling. 
  • Decorate as desired with tempered Amber and colorful transfer.

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