Quince and Green Apple Heart

Beat the egg whites with the sugar until stiff.
Gently blend in the dry ingredients with a spatula, finishing with the melted butter.
Mold the cookie into a buttered 160cm circle and bake at 180°C for approx. 12 mins.
Once cooled, cut out hearts using the Silikomart Heartix 85 cookie cutter.
Set aside for the assembly.

Mix the butter, ground walnuts, brown sugar, flour and fine salt in the mixer, using the paddle.
Coarsely crumble the dough onto a sheet of baking paper and bake like a crumble at 160°C for around 15 mins.
Once out of the oven, crumble into a bowl and stir in the cocoa butter and praline.
Use the Silikomart Heartix 85 cookie cutter to mold the heart-shaped mixture.
Put the walnut crunch in the fridge for assembly.

In a pan, make a dry caramel with the sugar.
Add the peeled, finely shredded apple.
Allow to caramelize for a moment before adding the cider vinegar.
Remove once the apples are cooked.
Set aside for the confit.

In a pan, heat the purees with the Manzana.
Sprinkle in the previously mixed pectin and sugar.
Bring to the boil for 2-3 mins, then add the gelatin mass and shredded apple.
Pour the mix directly into the Cupido 30 Silikomart molds (fill the molds to 2/3).
Keep refrigerated until ready to assemble.

Heat the fruit purees with the apple juice in a saucepan.
Mix the eggs with the sugar, cornflour and water, then add this mix to the pan with the purees.
Bring to the boil like a pastry cream and add the gelatin mass once cooked.
Cool the whole mix before folding in the whipped cream.
Set aside for the assembly.

In a pan, heat the purees with the water.
Sprinkle in the previously mixed pectin and sugar and cook at 103°C.
Place directly in the Silikomart Cupido 30 mold and keep refrigerated for assembly.

Heat the purees with the glucose, inverted sugar and apple juice.
Mix the sugar and pectin, add to the hot mix and boil.
Add the gelatin mass at the end of cooking, then the citric acid solution.
Mix and set aside for the assembly.