Applesauce and Whipped Cream

Portions : 4

Preparation time : 15 minutes

Cooking time : 4 minutes

Ingredients

• 6 Honeycrisp apples, cubed
• 30 ml (2 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 45 ml (3 tbsp.) Splenda sugar
• 1 orange, zest
• 1 pinch cloves, ground
• 5 ml (1 tsp.) cinnamon, ground
• 5 ml (1 tsp.) ginger powder
• 3 ml (1/2 tsp.) nutmeg, ground
• 1 pinch salt
• 60 ml (4 tbsp.) Cacao Barry dark chocolate pistoles, of your choice
• 500 ml (2 cups) 35% cream
• 6 cookies, crumbled (graham type or buttered)

Preparation

1. In a hot skillet, brown the apple cubes in the fat of your choice for 2 to 3 minutes.
2. Add 15 ml (1 tbsp.) Splenda, orange zest, cloves, cinnamon, ginger, nutmeg, salt and sauté for 1 minute. Set aside.
3. Divide the apple mixture between the verrines, followed by the chocolate pistoles.
4. In a bowl, whip the cream and remaining Splenda sugar until stiff.
5. Garnish the tops of the verrines with the whipped cream and a few pieces of cookie.