Easy apple and caramel glasses sundae way

Ingredients

For 4 servings

• •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

Method

1. 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. 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. 3.Cut the Biscuits with the Bone Mamère® spoon into small pieces.
4. 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.