Apple and Cinnamon Cream

Preparation

1. Make the cranberry compote, almond joconde and cocoa nib tuile and put to one side.
2. For the apple cream, lightly whip the cold QimiQ Whip until completely smooth and ensure that the complete mixture is entirely incorporated (bottom and sides of bowl). Add the remaining ingredients and continue to whip until the required volume has been acheived.
3. For the caramelized apple, parisenne the apples using a melon baller. Melt the butter with the sugar and cinnamon. Add the apples and cook until tender.
4. To assemble the verrines, start with a layer of cranberry compote in the bottom of each glass. Top with following layers: almond joconde, apple cream, almond joconde, apple cream, caramelized parisienne apples and cocoa nib tuile.