Easy apple and caramel glasses sundae way
- Total time
- 35 min
- servings
- 4 servings
- Dish type
- Dessert
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Prep
20 min
Cook
15 min
Total time
35 min
Ingredients
Ingredients
- 1 1 packs of Biscuits à la Cuillère Bonne Maman®
- 4 4 apples
- 3 c. à soupe 3 tablespoons of red sugar
- 15 g 15 g butter
- cream chantilly
- 100 g 100 g sugar
- 50 g 50 g of half-salt butter
- 10 cl 10 cl of whole liquid cream
- 4 pincée 4 pinches of cinnamon
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This recipe is broken down into 8 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
For caramel: heat the liquid cream to prevent it from being too cold. In a saucepan, pour sugar and heat over medium heat. Do not mix until the caramel forms. When browned, add the warm liquid cream and continue cooking for 4 minutes. Out of the heat, add the butter cut into pieces and mix until you get a smooth and homogeneous sauce. Settle.
- 2
Peel, remove seeds and dice the apples. Add butter and red sugar to the pan. Water apples regularly with melted butter. Stop cooking when the pieces are melted.
- 3
Cut the Biscuits with the Bone Mamère® spoon into small pieces.
- 4
Then make the verrines: pour a little caramel sauce in the bottom, add over the pieces of apples and biscuits with the spoon, the chantilly and sprinkle a little cinnamon.
Source : marmiton
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