Apple-shaped white chocolate mousse dessert with apple jelly insert

Peel the Granny Smith apples and cut into small dice.

Heat the apple juice with lemon shadow (as transcribed), vanilla and crystallized ginger; add the sugar-pectin mixture, bring to a boil and simmer 2 minutes.

Off the heat whisk in the gelatin; pour onto a baking tray lined with plastic wrap, cool and chill completely.

Pulse the chilled jelly in a food processor with a couple of ounces of the diced apple.

Fold into the remaining fresh apple, fill mini half-sphere molds and freeze completely; unmold, shave the surface if needed, press two halves into a sphere and refreeze.

Heat milk and vanilla; off the heat mix in the melted gelatin, then the melted chocolate, and emulsify well.

Cool to 86F, 28 to 30C.

Whip the heavy cream to soft peaks; mix a third into the chocolate, then the rest, until smooth.

Fill the apple-shaped silicone mold cavities halfway with mousse, add a frozen jelly sphere and top with mousse; freeze at least 12 hours.

Unmold quickly wearing gloves, smooth the surface, set on a frozen tray lined with a silicone mat or parchment, insert a short bamboo skewer and freeze again.

First glaze: a one-for-one mixture of melted cocoa butter and chocolate.

Mirror glaze: cook sugar, corn syrup and water to 218F (transcribed "1 hour 3 Celsius"); mix in gelatin, condensed milk, vanilla and chocolate; pass through a fine sieve and chill overnight.

Blend dark chocolate until it forms a paste and shape into apple stems.

Warm both glazes; add ground turmeric to the white chocolate mirror glaze.

Dip the hard-frozen dessert in the cocoa butter coating to form a thin crisp shell; once set, a few seconds, dip in the mirror glaze.