Soak the gelatin in cold water. Peel apples, remove cores and scoop out 16 balls using a Parisienne scoop. Cut the remainder into 16 chunks. Cook the apple balls and chunks in naturally cloudy apple juice until firm; remove from the pan. Squeeze out the gelatin and dissolve in the apple juice. Divide the apple balls, apple chunks, raspberries, sultanas and mint leaves among four soup bowls lined with cling film. Pour the apple juice containing the dissolved gelatin over them. Cover the bowls and leave in the refrigerator for 3-4 hours until the gelatin is firm. For the chocolate cream sauce, place the milk in a saucepan with 20 g sugar and bring to the boil. Whisk egg yolk with the remaining 10 g sugar and pour into the milk. Return this mixture to the heat and warm to 80 °C (just under boiling point), stirring constantly. Remove from the heat and immediately strain the mixture through a sieve into a bowl. Cut the white chocolate into pieces, add to the mixture and stir until smooth. Place the bowl with the chocolate foam sauce over ice water and cool quickly. Whip the cream and fold into the sauce. Pour the white chocolate foam sauce onto 4 plates. Knock the apple gelée out of the bowls, remove the film and arrange on the chocolate foam sauce. Place one dessertspoon of apple jelly or apple purée on the apple gelée and garnish with fresh mint and South Tyrolean apple chips.
Tip: ideal with caramelized nut pastry sticks. Beer recommendation
We recommend the variety Helles Weizen