Easy apple and caramel sundae-style verrines

Ingredients

4 servings

• 1 package of Bonne Maman® Ladyfingers
• 4 apples
• 3 tablespoons brown sugar
• 15 g butter
• whipped cream
• 100 g sugar
• 50 g salted butter
• 10 cl heavy cream
• 4 pinches of cinnamon

Steps

1. 1

   For the caramel: heat the heavy cream to avoid it being too cold. In a saucepan, pour the sugar and heat over medium heat. Do not stir until the caramel forms. When it browns, add the warm heavy cream and continue cooking for 4 minutes. Off the heat, add the butter cut into pieces and mix until you get a smooth and homogeneous sauce. Set aside.

2. 2

   Peel, remove the seeds and dice the apples. Sauté them in a pan with butter and brown sugar. Regularly baste the apples with the melted butter. Stop cooking when the pieces are tender.

3. 3

   Cut the Bonne Maman® Ladyfingers into small pieces.

4. 4

   Then assemble the verrines: pour a little caramel sauce into the bottom, add the apple pieces and ladyfingers on top, the whipped cream, and sprinkle with a little cinnamon.