Recipe for Panna Cotta with salted caramel and caramelized apples

Panna cotta: Soak the gelatin sheets in cold water. Pour the cream into a saucepan with the caramels. Heat very gently until the caramels are completely melted. Off the heat, incorporate the drained gelatin. Divide into serving glasses and refrigerate for at least 6 hours (overnight is even better).

Caramelized apples: Peel the apples and cut them into small cubes. In a pan, melt the butter, add the apples, and sprinkle with sugar. Cook over low heat, stirring regularly, until the apples are tender. Let cool slightly.

To finish, take the panna cotta out of the refrigerator, distribute the still warm apples in the cups, and top with a butter cookie.