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Apple cube

For the apple and vanilla cream 175 gr Egg yolk 60 gr Gelcrem hot 25 gr Vanilla 500 gr Milk 100 gr Cream 33% 400 gr Apple (cleaned) and apple puree Chocolate bath 600 gr White chocolate 400 gr Cocoa butter 10 drops Baked apple aroma As needed For the green apple jelly 20 gr Green apple paste 250 gr Water 15gr Promochi For the pastry cream Mix all ingredients for the cream and heat until boiling while stirring at all times. Let cool down. Fill in the moulds and freeze the cream Take off the mould and take the frozen cubes up with a needle Melt the white chocolate with the cocoa butter and bath the apple cubes. Let the chocolate crystallize at room temperature and defrost in the fridge For the apple jelly: Mix all ingredients and bring to boil. Let cool down and pour into the bottle Finish up the apple cube with a drop of jelly and a piece of freeze dried apple slice