Heat up a portion of the apple puree and dissolve the gelatin in it after having re-hydrated it. Semi whip the cream until it has a smooth and velvety consistency. Slowly add the Italian meringue to the gelatin puree and then add the semi-whipped cream. Mix gently until you get a smooth and even mixture.
MOLTEN APPLE AND LEMON HEART
Emulsify the tonic water, juice, sugar and xanthan until it has a smooth consistency. Add the fruits after chopping them up in small pieces. Dress in Pavoni PX4313 sphere moulds and freeze.
Mix all the ingredients together. Freeze. When ready, grate the surface with a fork and use.
Melt the cocoa butter; once melted, wait for it to cool to about 50-60°C. Add the white chocolate and the Pavoni LB01 green apple colouring until it has a smooth texture.
ASSEMBLY AND GARNISHING
Dress the apple mousse in 1/3 of the Pavoni TuttiFrutti PX4330 Apple mould; blast chill slightly for a few minutes. Place the filled sphere inside, previously frozen, and cover everything until you can close the mould with more green apple mousse. Blast chill and remove from the mould. Skewer the apple shaped mousse with a large stick and roll it 2-3 times inside the white chocolate and cocoa butter coating. Decorate to taste and leave to defrost in the refrigerator. When serving, place some granita on the plate, then the apple on top of the granita.