Ingredients for 8 people:
- 6 apples
- 30g semi-salted butter
- 30g buckwheat honey (buckwheat)
- 1 vanilla pod
- 200g unpasteurised thick cream (preferably), a little acidic
- 9 thin caramel & vanilla salted butter cookies
Peel the apples, cut them into 2cm x 2cm cubes.
Stir the butter in a frying pan at medium heat. Add the apple cubes and sauté the cubes so that they colour on all sides. Do not over-cook them: they should remain firm and tender.
Split the vanilla pod in two along the length and scrape the seeds out with the tip of a knife. Add half of the seeds to the mix.
Once cooked, add the honey and then turn off the heat.
In a bowl, mix in the rest of the vanilla seeds to the cream (no sugar!). Put aside.
Divide the apples up into the verrines.
Put both mixes in the fridge for at least 1 hour.
Just before serving, distribute the cream into the verrines on top of the apples. Roughly break up the thin Gavottes® caramel & vanilla salted butter cookies and place on top.
You can serve!