Recipe: Ultra melting caramel apples

Small tips beforehand:
Dessert that deserves to be served very cold
Make at least 3 hours before
The apples must be well chilled in the refrigerator, in my opinion!! and do the plating maximum 1 hour before by keeping the plates cool
THE CARAMELIZED APPLES
Peel and cut the apples into quarters by removing the core of course!
In the cast iron cocotte put the butter on medium heat and start cooking
When it starts to boil but not yet colored, add the apples and then the sugar
Preheat your oven to 150°C (gas mark 5)
Mix constantly for about 7-8 minutes so the apples are coated with a beautiful light caramel. If needed, increase the heat a bit
Cover the cocotte with aluminum foil and bake for 45 minutes
Remove and let cool
Gently arrange 3 apple quarters per mold in half spheres and refrigerate for at least 1 hour.
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THE SALTED BUTTER CARAMEL WHIPPED CREAM
Make a dry caramel:
On medium heat
In a medium non-stick saucepan, cook the sugar without water without stirring or if needed if there is unmelted sugar left, turn the pan a little
When it takes on a beautiful amber color, off the heat incorporate all at once the butter cut into small pieces (with a whisk or wooden spoon stirring very quickly so there are no sugar crystals)
Still off the heat add 2 tablespoons of cream while continuing to stir quickly
Return to heat without stopping stirring and let boil for about 2 minutes
Let cool and refrigerate for 2 hours
Then whip the cooled caramel like whipped cream after putting it in the freezer for 5 minutes
Put in a piping bag and keep cool until plating
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THE PLATING
Unmold the apples using a tablespoon
Place them on a plate or slate