Apple and cashew nuts crumble
To make the caramel bring the sugar to boil with the ground fennel. When it starts to turn brown add the butter and cream and set aside to cool down.
In a nonstick pan melt the butter, add the seeds from the vanilla and the apples and cook on medium. Add the sugar and the salt and cook for 3-4 minutes, sprinkle with the corn flour and using 4 rings divide the apple filling and cover with the toasted cashew. Serve with the caramel.