White chocolate mousse:
Whisk yolks till ribbon, add 120°C stock syrup and whisk until thick. Add melted white chocolate, then add softened gelatin. Whisking thoroughly, as it will start to thicken almost immediately. Semi whip the double cream and combine into chocolate mix, set into shaped containers and refrigerate.
Apple Gel:
Mix all ingredients in pan and bring to temp over 60 0c dip in set white chocolate shape. Allow gel to set and pipe on white chocolate.
Caramel base:
Heat sugar and glucose in a large saucepan over a medium heat until it reaches 160°C. The saucepan should be tall so it can hold the hot bubbling produced when adding butter and cream later. As soon as it reaches an amber colour, carefully add the butter and whisk. Once the butter is melted, remove saucepan from the heat and slowly start adding the cream while whisking. Let it cool down to room temperature.
Dry caramel with salt:
In food processor combine caramel base with Tapioca Maltodextrin and process until caramel base is completely absorbed. Add more Tapioca Maltodextrin if needed. Season with Maldon sea salt.
Anglaise:
Add all ingredients to a thick bottomed pan and stir continuously until reaching temperature of 82°C. Pass through chinois.
Apple brandy caramel:
Boil the cream. Cook sugar and water to a deep amber caramel. Deglaze with hot cream and add brandy and let it sit for 30 minutes and strain.
Presentation:
Arrangement to follow the theme of a tennis ball, dipping mousse into apple kappa solution, then sporadically place around nitro products and gels.