Green apple & pear composition

In a jar, put both purees, maple syrup and water. Blend with hand blender.
Cut the apple in half and empty the center.
Place each of these half apples onto a square aluminum foil.
Add a bit of maple syrup mixture into the whole of each apple and cover with foil.
Bake in the oven at 180°C until the apple is overcooked and start to get some coloration.
Take out of the oven and cool down.

Melt the gelatine with 50g of pear purée. Add remaining puree and liquor.
Temper at 20°C and pour 1/3 onto the Italian meringue.
Stir and pour 1/3 of purée onto the cream.
Stir and fold in Italian meringue with cream.
Add remaining puree and fold in gently.

Combine apple puree and water.
Strain through a fine sieve, then add lime puree and manzana.
Heat up 1/3 of this mixture with sugar and gelatin.
Add the rest of the mixture.

Boil and reduce the maple syrup to 160g.
Pour over the cream and salt.
Beat up the egg yolks until fluffy and pour in the cream mixture.
Cook like an anglaise and add gelatin.
Blend with hand blender and pour over the mascarpone.
Stir and keep in the fridge for one night.
Whip up like a whipped cream and pipe in silicon moulds – 3 cm diameter sphere.
Freeze.

Combine sugar with kappa and shiny powder.
Pour over water.
Start to heat up and add glucose when the sugar is melted.
Boil for 1mn.