Soak gelatin in cold water to soften, and drain. Mix sugar and pectin; set aside. Warm up apple juice, Manzana verde or Limocello, 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 cut apples into small cubes (brunoise) and toss in lemon juice; chill. In a food processor, smooth out the chilled apple jelly and add about 2 oz/60g diced apples; give a few more pulses. Remove apple jelly mixture from the food processor and fold in remaining diced apples. Fill the mini-sphere silicone mold and freeze completely. Un-mold apple inserts (wear disposable gloves) and seal them by 2 making an ounce/30g spheres; freeze.

Whip cream to soft peaks and chill. Soak gelatin in cold water to soften, and drain. Meanwhile, melt slowly white chocolate over water-bath, (the bottom of the bowl should not touch the boiling water). Stir up every so often. Do not over heat chocolate. Bring to a quick boil the milk and vanilla. Remove from the heat, and mix in gelatin and add melted chocolate; mix with an immersion blender. Let cool mixture to 86ºF/30ºC. Fold in whipped cream. Use immediately. Save leftover mousse for touch up.

Fill each apple mold (look it up on my Shop page) half way through with the white chocolate mousse. Place a frozen apple jelly insert in the center. The apple jelly inserts should 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 overnight before un-molding or keep frozen in their molds for up to 3 months.

Melt cocoa butter first (cocoa butter can boil) and mix in white chocolate. Blend and 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 86ºF/32ºC before using. Store mirror glaze for up to 6 weeks in the refrigerator. Mirror glaze can be kept frozen for months.

Blend some dark chocolate in a food processor until it forms a workable paste, and shape like using play dough. For the green leaf, use real one, or make it out of marzipan.

Remove frozen apple cake from molds. Arrange them on a frozen tray. Carefully, insert a short bamboo skewer (one inch dip). Place them back in the freezer. Warm up the white chocolate shell to 113ºF/45ºC. Blend with an immersion blender a few seconds; keep warm. Meanwhile, warm up chocolate mirror to 88ºF/32ºC; keep warm. Carefully, immerse a frozen apple cake in the chocolate shell glaze first. Once set, dip in the mirror glaze and continue until done. Remove skewers carefully and insert stems and leaves. Glue with corn syrup or just melted white chocolate. Place the finished apples in the refrigerator a few hours to thaw completely before serving. Enjoy!