Apple-mint jade stone

Soak the gelatin in cold water. Place the applesauce, apple juice, butter, and sugar (1) in a saucepan and bring to a boil. Mix the pectin with sugar (2), add to the boiling liquid, stir well and boil vigorously for another 2 minutes. Remove the saucepan from the heat and stir in the soaked gelatin and peppermint flavoring. Blend the mixture until smooth.

Pour approx. 26 g of the mixture into suitable silicone molds (e.g., half-sphere or other inserts). Freeze until fully set.

Thoroughly combine all ingredients.

Spread about 25 g of the mixture into silicone molds with oval cavities (approx. 8×4 cm) and smooth the surface.

Chill in the refrigerator at around 5 °C until firm.

Soak the gelatin in cold water. Bring the cream, apple juice, sugar and vanilla seeds to a boil. Strain through a fine sieve to remove the vanilla pod residues. Add the soaked gelatin and stir well.

Allow the cream to cool in a shallow container to approximately 30 °C.

Fold in the semi-whipped cream. Use the cream immediately.

Pipe about 30 g of the vanilla-apple cream into large silicone molds (e.g., Felchlin STONE Patisserie, 76×52×37 mm). Let set slightly if needed. Press the frozen peppermint insert into the center of the cream. Fill the mold with an additional 10 g of vanilla-apple cream.

Freeze the filled molds at -18°C until fully solid.

Gently warm the clear gel and mix with the food coloring solution until uniform. Adjust to the working temperature (approx. 35–40°C) if necessary.

Unmold the frozen pastries. Spray evenly all around with white confectionery paste. Lightly spray green coating on one side to create a jade stone effect.

Place the pastries on the prepared cashew crunch bases. Accent with green jelly and decorate with fresh peppermint leaves.