• Preheat one oven to 80C and one oven to 160C. Turn on ice cream machine to cool down.

To make the eggless meringues

• Place fennel fronds in warm water and leave to infuse for ten minutes. Drain water, through muslin, into a small saucepan, and adjust amount accordingly so that it is still 300g.
• Whisk together iota, sugar and milk powder then whisk into the infused water. Continue to stir with a spatula and heat to 68C. Transfer mixture into an electric mixer and whisk for 10-15 minutes until it forms soft peaks.
• Transfer meringue to a piping bag fitted with a 5mm plain piping nozzle and pipe 7cm sticks of meringue onto a silpat lined tray. Place meringue in the 80C oven and leave in the oven until dry and recipe is ready for assembly.

To make the salted caramel gelato

• Warm milk and cream to 50C. Place caster sugar in a small saucepan. Set over high heat and cook until sugar is melted and temperature reaches 180C. Remove from heat and gradually whisk in warmed milk/cream mixture until well combined.
• Place milk powder, dextrose, stabilizer and salt in a bowl and stir to combine. Add powder mixture to the caramel mixture and using a stick blender, blitz until well combined. Strain and place in blast chiller to cool. Transfer to ice cream machine and churn according to manufacturer’s instructions. Once frozen, transfer to a stainless steel bowl, cover with plastic wrap and set aside in the freezer until ready to serve.

To make the caramelised white chocolate used for the caramelised miso mousse, caramelised white chocolate glaze, and cinnamon flakes

• Place chocolate into a glass bowl. Heat in a microwave at 1 minute intervals stirring in between. Continue to cook until white chocolate seizes and starts to turn brown and caramelise, about 10 minutes. Add in cocoa butter and mix until combined. Strain with a fine sieve and set aside at room temperature.

To make the apple juice used for the liquid apple centre and the apple jelly

• Place apple and lemon in juicer and process. Strain juice through a fine sieve, skim off foam and set aside at room temperature.

To make the spheres

• Begin with the liquid apple center. In a large bowl, sprinkle xanthan gum into juice. Using a stick blender, blitz until fully incorporated. Continue to blitz for 3 minutes or until thickened. Set the liquid apple center into 3cm diameter dome moulds. Set aside in blast chiller to freeze.

For the caramel miso mousse

• Place water, sugar and miso into a thermomix on speed number 2 and heat to 100C. Once up to temperature, continue to spin for an additional 2 minutes at 100C. Turn the heat off but continue to spin. Add in caramelised white chocolate, softened gelatine and butter. Mix until combined. Transfer into a bowl and cool over ice until the temperature has lowered to 35C.
• Meanwhile, whisk cream to soft peaks.
• Gently fold cooled caramel miso mousse into cream and transfer to a piping bag.
• For the first sphere, pipe mixture into 4cm diameter dome moulds. Press the frozen apple liquid center dome into the center, level off the excess mousse and place in blast chiller to set.
• For the second sphere, pipe mixture into 6cm diameter dome moulds. Press the frozen apple liquid center dome into the center, level off the excess mousse and place in blast chiller to set.
• Once set, place two small domes together to form a sphere, smoothing the edges so that the join is no longer visible. It may be necessary to lightly grate away rough surfaces to ensure a seamless join. Repeat the process with the larger domes to create a sphere. Return to blast chiller.

To make the sticky caramel

• Place crème fraiche and glucose in a pan, and bring to the boil.
• Meanwhile, place sugar in a pot and make a dry caramel, cooking the sugar to 180C. Deglaze with butter. Carefully pour hot crème fraiche mix over the caramel and stir to combine and cook to 115C. Remove from heat, transfer to a copper pot and set aside.

To make the caramelised white chocolate glaze

• Heat the milk and the glucose to boiling point. Remove from the heat and stir in the gelatine leaves.
• Strain the mixture over the caramelised white chocolate and allow to stand for 30 seconds. Emulsify with a whisk . Set mixture aside at room temperature.

For the edible spoon

• Place mannitol into a small sized saucepan and melt over low heat. When melted add isomalt and heat to 140C, stirring to combine. Working quickly, pour into spoon moulds and leave to set and cool.

For the polvoron crumb

• Place flour and ground almonds on a baking tray and toast in the 160C oven for 8 minutes. Transfer to the blast chiller to cool down. When cool, transfer to a mixing bowl, add remaining ingredients and knead by hand until it just comes together.
• Place the dough between two pieces of baking paper, and roll out to 3mm thick. Place on a lined baking tray and bake in the 160C oven until pale brown, about 6 minutes. Leave to cool, crumble and set aside in an airtight container for plating.

For the apple jelly

• Place 100g of the apple juice with agar in a saucepan and bring to the boil. Remove from heat. Add gelatin and stir to combine. Add remaining apple juice to the mix, strain and pour into 3cm dome moulds. Set aside in blast chiller. Unmould set domes and place them on a paper lined small round tray. Set aside in the fridge.

For the isomalt shards

• Place isomalt powder in a medium saucepan, and gently heat to 160C. Remove from heat and pour half the mixture onto a silpat. As it starts to cool, lift edges and pull into the shape of shards. Repeat with remaining mixture, if necessary. Store shards in an airtight container and set aside.

For the cinnamon flakes

• Add cinnamon powder, to taste, to the remaining caramelised white chocolate and stir to combine. Pour mixture onto a clean bench and spread continuously with palette knife until cool and crystallised. Using a chocolate scraper, push upwards on chocolate to create cinnamon flakes. Set aside on a paper lined small, round tray.

To glaze the spheres

• Ensure the reserved white chocolate glaze is between 40C and 45C. Reheat using a double boiler if necessary. Place spheres on a wire rack and pour warm glaze over to cover evenly. Transfer wire rack to the blast chiller to set glaze. Transfer glazed spheres to small pieces of acetate on a small, round tray and set aside, in fridge.
• Unmould edible spoon. Using fine sand paper even up edges. Dust lightly with shimmer powder, using a fine paintbrush, and set aside in an airtight container.
• Pick bronze fennel fronds for garnish and set aside in iced water.

To serve

• Sprinkle polvoron crumble on the wooden serving plate. Warm sticky caramel and drizzle on the plate. Transfer one large and one small glazed sphere and two apple jelly domes onto plate. Lightly blow torch spheres to bring back their shine. Add a spoonful of salted caramel gelato. Garnish with cinnamon flakes, isomalt shards, eggless meringue, and bronze fennel fronds.