• Preheat the oven to 175°C
• Prechill a blast freezer to -42°C

Caramelised Apple, Rum, Vanilla and Nutmeg

• For the Caramelised Apple, Rum, Vanilla and Nutmeg, dice the apples into 1cm cubes. Place in a bowl with lemon juice to prevent browning.
• In a small bowl mix sugar (a) with pectin NH and set aside.
• Place sugar (b) in a small saucepan on a high heat and caramelise until an amber colour. Carefully add the apples and lemon juice. Use a spatula to combine, then return mixture to a boil.
• Whisk in the sugar and pectin mixture and continue mixing the caramel until thickened.
• Add the butter, vanilla and nutmeg. Cook for a further minute, then add the rum.
• Fill at least four x 4cm semi-sphere moulds with the caramelised apple. Place in blast freezer to firm.

Crème Pâtissier

• For the Crème Pâtissier place milk, vanilla, sugar, cornflour, egg yolks and nutmeg in a Thermomix bowl and cook for 8 minutes, 85°C, speed 3 until thick.
• Add the rum to the Thermomix bowl and combine for another 10 seconds.

Nutmeg & Vanilla Custard

• For the Nutmeg and Vanilla Custard, place gelatine in a bowl of cold water to bloom.
• Transfer 343g of the Crème Pâtissier into a mixing bowl (reserve the remainder). Squeeze the excess water from the gelatine and add with the butter and vanilla. Mix with a whisk until well combined.
• Strain into a jug and remove the half-sphere mould from the blast freezer, fill the cavity of four of the moulds and return to blast freezer for 1 hour.

Vanilla Diplomat Crème

• For the Vanilla Diplomat Crème, place gelatine in a bowl of cold water to bloom.
• Place 482 grams of the remaining Crème Pâtissier into a large bowl. Squeeze the excess water from the gelatine and add to the bowl with the vanilla. Mix well with a whisk. Cover with cling wrap and place in the fridge to cool to 40°C.
• Meanwhile, place cream in the bowl of a Thermomix with a butterfly whisk. Whip for 1 minute, speed 3 or until stiff peaks form.
• Once the crème pâtissier has cooled, fold in the whipped cream using a spatula. Transfer to a piping bag and place in the fridge until the caramelised apple inserts are frozen.
• When frozen, pipe the Diplomat Crème into 4 cavities of the bottom part of a two-part apple silicon mould, filling half-way.
• Remove the custard and apple moulds from the freezer. Place the frozen custard half-spheres into the mould, then place the frozen caramelised apple on top. Assemble the silicone mould and pipe more Diplomat Crème to fill the mould. Place in the blast freezer for 1 hour or until set.

Spiced Streusel with Caramelised White Chocolate

• For the Spiced Streusel with Caramelised White Chocolate, place all ingredients except the chocolate in a stand mixer bowl fitted with a paddle.
• Mix on a medium speed until combined.
• Line a baking tray with a silpat mat and, using wire rack, push the dough through the rack onto the mat to achieve a crumbly texture. Bake for 7 minutes.
• Then, using a metal bench scraper, chop and scrape the half-baked streusel to resemble the consistency of soil.
• Return to the oven for another 7 minutes.
• Meanwhile, melt the chocolate in a microwave-safe bowl in 30 second increments, stirring each time.
• Remove and whilst still hot place into a bowl, mix through the melted chocolate.
• Spread the mixture onto a baking tray and place in the fridge to set.

Honey & Nutmeg Crunchy Leaves

• For the Honey & Nutmeg Crunchy Leaves, combine all ingredients except for the egg whites in a Thermomix bowl.
• Heat for 2 minutes, 50°C, speed 3 until melted.
• Add egg whites, increase speed to 4 and mix for 30 seconds, until combined.
• Transfer the mixture to a small bowl and rest in the freezer for 30 minutes.
• Place a silpat on a flat baking tray, spray with oil and wipe gently to remove excess. Place an acrylic large leaf stencil on top, then spread a thin layer of the cooled mixture over all stencil cavities, return to freezer to set for 20 minutes.
• Once set, bake in oven for 5 minutes.
• Whilst still warm, remove the leaves from the mat.
• Place a leaf on the concave portion of a leaf press. Use a heat gun to warm the leaf until pliable, then quickly press with the other half of the press.
• Working quickly before it cools, twist the leaf into desired shape. Repeat with the remaining leaves.

Maltose & Cinnamon Transparent Leaves

• For the Maltose & Cinnamon Transparent Leaves, place a silpat mat on a baking tray.
• Warm maltose syrup in microwave for 20 seconds.
• Add maltose syrup and glucose to a saucepan over high heat. Bring to 120°C, then sprinkle in the isomalt. Continue to cook until the mixture reaches 180°C.
• Carefully pour onto the silpat mat set aside for 5 minutes, until the sugar hardens.
• Using a rolling pin, break the sugar into a few pieces. Place into a Thermomix bowl and blitz on speed 10 for 10 seconds, until the sugar is crushed into powder.
• Place a silpat mat on a flat baking tray, spray with oil and wipe gently to remove excess. Place an acrylic small leaf stencil on top then using tea strainer and a spoon, sift the sugar powder evenly and generously onto the stencil. Fill all stencil cavities.
• Place in the oven for 2 minutes then, whilst still warm, remove each leaf from the mat.
• Place a leaf on a concave portion of a leaf mould press. Use a heat gun to warm the leaf until pliable, then quickly press with the other half of the press.
• Working quickly before it cools, twist the leaf into desired shapes. Repeat with remaining leaves.

Apple

• To assemble each Apple, place Cuvée Bianco 35%, Cuvée Blanc De Caramel and cocoa butter (a) in a microwave-safe bowl and heat for 30-second increments until melted and the mixture reaches 45°C. Stir vigorously until the temperature reduces to 32-35°C.
• Remove the Apples from the moulds. Insert a wooden skewer into the top of the apples.
• Dip each apple into the chocolate mixture. Hold the apple above the bowl whilst any excess drips off and chocolate starts to set. Place apple on a lined baking tray, bottom side down and set aside until the chocolate has set.
• Meanwhile, place the dark chocolate and cocoa butter (b) in a microwave-safe bowl and heat for 30-second increments until melted and the mixture reaches 45°C. Stir vigorously until the temperature reduces to 32-35°C.
• Twist the skewers to release from the apples and using a small brush, create some strokes around each apple. Holding a heat gun approximately 30cm away from the apple and moving in a circular motion, blend the dark chocolate strokes into the apple skin. Repeat with remaining apples then place into the fridge until ready to serve.
• To make the apple stems, place the Blanc de Caramel (b) in a Thermomix bowl and blitz for 20 seconds, speed 10 until it forms a paste.
• Place cocoa powder in a flat bowl and prepare a cool, dry and clean working surface. Take some of the chocolate paste and roll the paste on the surface to create an apple stem. Allow it to harden, then roll it in the cocoa powder. Repeat for the other apple stem.
• To serve the dish, remove the apples from the fridge.
• Place 5 tablespoons of streusel on the centre of each plate, creating a well in the centre for the Apple to rest on.
• Place an Apple onto the streusel and then put the stem to the hole where the skewer was.
• Arrange the Honey & Nutmeg Crunchy Leaves and the Maltose & Cinnamon Transparent Leaves around each apple.