Amber Pecan Verrine - Puratos

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.

Assembly

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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