Soak gelatin in cold water to soften and drain.

Mix sugar and pectin; set aside.

Warm up apple juice, limoncello, ginger and vanilla. Mix in the sugar-pectin mixture.

Bring to boil and simmer for 2 minutes. Remove from heat, whisk in gelatin.

Transfer apple jelly onto a small baking tray lined with plastic wrap. Let cool and chill completely.

Meanwhile, peel and dice green apples into small cubes (brunoise) and toss in lemon juice and chill.

In a food processor, smooth out the chilled apple jelly and add about 2 ounces / 60g diced apples; give a few more pulses.

Remove apple jelly mixture from the food processor and fold in remaining diced apples.

Scoop out and fill the mini demi-sphere silicone mold and freeze completely.

Unmold apple inserts (wear disposable gloves) and seal them by 2 and shape into 1 ounce (30g) spheres. Freeze asap.

Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside.

Meanwhile, melt white chocolate over water-bath, (the bottom of the bowl should not touch the boiling water). Stir every so often. Do not over heat chocolate; remove once just melted.

Heat up milk and vanilla (no boiling nenessary).

Turn off heat and mix in gelatin and add melted chocolate.

Give a good emulsion using an immersion blender.

Let cool to 86ºF (28/30ºC), fold in whipped cream. Use immediately.

*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter than baking or eating chocolate. In addition to taste better, it is also much easier to work with.

Fill each apple mold half way through with the white chocolate vanilla mousse and place a frozen apple jelly insert in the center.

The apple jelly inserts must not touch the bottom of the mold.

Fill up each cavity with remaining mousse pressing the mousse inside to avoid any possible gaps left between the insert and the edges of the mold.

Freeze 18 hours at least before unmolding or store for up to 3 months in their molds. In a professional environment use blast freezer.

*If using different silicone molds, follow the instructions on the packaging.

Flocage chocolate glaze is largely used in the patisserie world. It is pulverized on frozen cakes to create a velvet effect or use as is to create a thin shell.

Melt cocoa butter first (cocoa butter can be boiled but not chocolate) and mix in white chocolate, blend and pass through a sieve.

Use at 113ºF (45ºC). Store at room temperature or in a warm area if in use every day.

Soak gelatin sheets in cold water for about 5 minutes or more; drain and set aside.

Cook water, sugar and corn syrup to 218ºF (103ºC) and mix in gelatin, condensed milk and vanilla.

Pour over white chocolate, let sit to melt and blend without adding too much air.

Pass through a fine sieve, tap over the counter to remove remaining air bubbles and chill completely. Rewarm to to 86ºF (30/32ºC) before using.

For the apple stems blend some dark chocolate in a food processor until it forms a workable paste; shape into apple stems and set aside.

For the leaves (optional) use real ones if possible or make them using green marzipan.

Unmold hard frozen apple cakes, arrange them on a frozen tray.

Carefully, insert a short banboo skewer (one inch dip) inside each ‘apple’. Place them back in the freezer for a few hours or until hard frozen.

Warm up white chocolate coating glaze to 113ºF (45ºC) – blend with immersion blender a few seconds; keep warm.

Carefully, immerse an hard frozen apple cake (do it one by one keeping remaining apple cakes in freezer) into the white chocolate coating glaze first.

Rotating the fruit allows the coating to spread more evenly and set faster.

Once set, immerse the apple cake into the white chocolate mirror glaze and continue until done

Leave glazed desserts at room temperature for now and remove skewers carefully.

Insert stems and leaves; use melted white chocolate as a glue if needed.