Everlasting love

In a food processor, robot coupe or Thermomix©, mix almonds and icing sugar until pasty. Cool to 30°C before adding the white melted chocolate. Use directly for the crispy recipe or set aside for future use.

Melt the white chocolate, temper. Add the melted gianduja. Add the puffed rice. Mix until incorporated. Spread to 4 mm thick between 2 baking sheets, with the help of rulers. Set in the fridge. Cut using a cutter the size of the shape.

Heat the cream together with the purée, then infuse the split and scraped vanilla. Rehydrate the gelatin with 5 times its weight in cold water. Add it to the hot cream-purée; mix with the chocolate and blend. Set aside in the fridge, overnight ideally.

Mass must be set before use.

Whip with whisk attachment like a chantilly.

Fill 1/3 of the coussin shapes.

Make a syrup with water, sugar, ascorbic and lime zest. Bring  to a boil. Cut unpeeled apples into brunoise. Remove from heat and drop the apples into syrup. Cover with cling film. Cool down.

Alternative

Put the brunoise in a vacuum bag. Pour over the warm syrup. Close and heat in bain marie for 5-7 min at 80°C. Cool in ice water. Set aside.

Rehydrate the gelatin with 5 times its weight in cold water.

Mix the Green apple purée with lemon and sugar.

Melt by adding gradually the room temperature Green apple purée.

Drain the brunoise properly and add it to the gelatinpurée.

Pour into frame to 1 cm thickness. Cool in the freezer. Unframe and cut into 3 x 1.2 cm rectangle bars. Set aside in the freezer.

Melt the white chocolate and the cocoa butter to 45°C. Add the grapeseed oil and white power flower.

And use for dipping  at 30 to 32°C.