Apple

Mix the cold water and the gelatine powder together in order to make the gelatine mass. 

Microwave until melted and transparent.

Store in portions.

Scale and melt to use in a specific recipe.

For the vanilla cream: heat the milk and vanilla and pour onto the white chocolate with the 100 g gelatine mass.

Add this composition to the custard cream.

Add the whipped GOLD CUP® CHANTY DECO.

Boil the water, sugar and glucose in order to make the green glazing.

Add the concentrated milk.

Pour onto the chocolate, gelatine mass and green colouring.

Mix with a mixer until smooth.

Fill ¾ of the mould with the vanilla mousse.

Add the apple filling* and an almond sponge.

Fill the mould with the vanilla mousse.

Put the mould into the freezer.

When frozen, dip the pastry in the glazing.

Decorate the apple shape with a chocolate stem.