Caramel ganache:
Weigh out the chocolate into a separate bowl and place to one side. In a small saucepan start to caramelise the caster sugar on a low heat, stirring occasionally. Whilst this is working, weigh out the double cream and trimoline. Once the caster has a fluidity and caramel colour, add the cream/trimoline mix and cook out. Once all has dissolved, pour over chocolate and emulsify with a hand blender. Retain in a piping bag for later. If refrigerated, take out 1 or 2 hours before using, depending on kitchen temperature.
Compressed Apple:
Using Granny Smith apples, cut into cubes and reserve in 100% pressed Apple juice, even better if you make your own. Once you have achieved the desired amount of cubes, place in small vacpac bags and compress. Store in the fridge until wanting to serve
Caramel inserts:
Caramelise caster sugar and add cream to make a caramel sauce. Once the cream has reduced efficiently, strain and pour mixture into spherical moulds and place in the freezer to set firm.
Apple mousse:
Soak the gelatine sheets in cold water and reserve to one side once ready and all excess water strained out. Place the Apple purée and icing sugar in a small pan, and heat to 50°C, whisking occasionally. Once the temperature has been reached, add in the gelatine and whisk until dissolved. Strain and keep to one side. Lightly whip the double cream to very soft peaks. Once the Apple purée has cooled to 30°C, pour the purée/sugar/gelatine mixture into the whipped cream and emulsify using a rubber spatula. Once homogeneous, pipe into the pavoni 'tuttifrutti apple' mould. Once each insert is full, remove your caramel inserts from the freezer and place one in each of the inserts, fully submersing it. Scrape away the excess using a palette knife, and then place in the freezer to set firm.
Mirror glaze:
Soak the gelatine, remove and Syrian excess water, and place in the weighed out condensed milk for later use. Put the water, glucose and caster in a pan and heat to 65°C. Cool out for 3 minutes, whisking constantly. Weigh out the chocolate into a large measuring jug. Once the water/caster/glucose mixture has cooked out, whisk in the condensed milk/gelatine from earlier. Pour the combined mix over the white chocolate and emulsify with a hand blender. Add colour as much as desired and allow to cool. The glaze is ready to use at 38-40°C at optimum results, so ensure your apples are fully set and ready to be glazed before t reaches this temperature. If it cools before, it can be gently reheated in a microwave on 50% power. For best results, glaze the apples frozen and allow to defrost naturally with the glaze already applied.
To serve:
Julienne further Granny Smith apples, and garnish with white chocolate powder made using tapioca maltodextrin, and fresh Apple blossom. A tempered chocolate 'stem' isn't essential, but I feel it sets the whole dish off and is the perfect finishing touch.