The Apples

Chocolate Fudge Spheres:
Ingredients:
200g condensed milk
150g salted butter
100g caster sugar
60ml cream
200g dark chocolate
balloon
Method:
Melt dark chocolate and fill sphere molds.
Allow excess chocolate to pour out, creating a hollow dome.
Place in freezer until set.
In a saucepan; combine the condensed milk, salted butter and sugar on medium heat.
Stir continuously until mixture turns a golden brown and starts to slightly thicken.
Take mixture off the heat, add cream and whisk until combined.
Once fudge has cooled and reached room temperature, spoon into the chocolate domes.
Melt edges and stick two halves together creating a chocolate fudge sphere.
Place inside balloon and put in fridge until needed.

Vanilla Mousse:
Ingredients:
500mL or 2 cups milk
1 tablespoon vanilla
2.5 Tablespoons or 35g gelatin gelatin
6 egg yolks
50g or 7 Tablespoons cornflour or cornstarch
80g or 1/3 cup sugar
800mL or 3 1/4 cups cream
empty soda bottle
Method:
Add enough milk to the gelatin to make a runny paste and leave to one side. Put the remaining milk and vanilla into a pan.
In a bowl whisk together the egg yolks, sugar and cornflour. Once smooth add the the pan.
Heat over high heat, stirring constantly until it thickens. Keep stirring over a medium heat for another minute. Remove from the stove and stir in the softened gelatin.
Mix in your cream and leave to cool to room temperature.
Whip until it is airy and slightly thickened.
Pour into a washed soda bottle. Working quickly before the mousse sets, take the balloons out of the freezer one at a time, inflate it to about the size of an apple. Twist it and put it over the top of the bottle.
Allow it to untwist, tip it and squeeze the bottle to tip in some mousse.

Apple Glaze:
Ingredients:
250mL or 1 cup water
2 tablespoons gelatin
300g or 1 1/3 cups caster sugar or superfine sugar
2/3 cup sweetened condensed milk
300g white chocolate
red or green food colouring
Method:
Stir some of the water in with the gelatin and set aside.
Place the sugar, the rest of the water and the sweetened condensed milk into a heat proof bowl and microwave until the sugar is dissolved. Stir after every 30 seconds to make sure you don’t get any hot-spots that may burn, microwaves heat unevenly.
Add the gelatin and stir that through until you can’t see any more lumps. Then add in your white chocolate and leave it for a few minutes.
Stir the mixture and add colouring of your choice.
Before use let it cool to room temperature.
Take your balloons out of the freezer and cut off the top, peel back the balloon and cut the mousse to shape. Stick a skewer in the top so you can lift the apple. Paint strips with red food colouring and then dip the apple into the glaze.
Allow the excess to drip off and then move the apple to a new piece of baking paper or onto plate. Leave for at least 3 hours in the fridge for the mousse to defrost before serving.