Mirror-glazed inside-out apple pie half spheres

In a baking tray mix cold butter, brown sugar, granulated sugar, ground cinnamon, nutmeg, a pinch of salt and all-purpose flour by hand or fork to a mealy consistency of small clumps.

Bake 15 to 20 minutes at 350F, stirring occasionally for an even golden brown.

Peel and dice the apples. In a saute pan on high heat cook butter, apples, brown sugar and a generous pinch of salt, stirring, 5 to 7 minutes until tender.

Near the end add cornstarch, stir and cook another minute; take off the heat and reserve.

Crush the baked crumble into a smaller crumbly texture.

In a silicone square mold layer crumble, apple filling, then more crumble; refrigerate 45 minutes to an hour to set.

Fill half-sphere molds about three quarters with brown sugar and vanilla whipped cream; set an apple cube in the center of each without pressing down; smooth the bottoms with a spatula; freeze about an hour.

Measure the glaze ingredients exactly. Bring water, glucose and granulated sugar to a boil and remove from the heat.

Put white chocolate and sweetened condensed milk in a bowl. Bloom a packet of gelatin in cold water a few minutes, then stir it into the hot syrup until dissolved.

Pour the syrup over the chocolate and stir until smooth; a hand blender is the better way to emulsify it.

Strain through a fine sieve, cover with plastic touching the surface, and refrigerate until needed.

To glaze, strain back into the pot, add food coloring if wanted, and keep warm on low without burning the bottom; work it at about 75F.

Unmold the frozen domes onto a wire rack and ladle glaze over each; a little nutmeg-tinted glaze poured over gives a spiced pattern. Freeze about an hour to set.

Lift each one off the rack with a warm spatula and coat the bottom edges with crumble.