For green apple mousse:

Place the mousse mix (Vanilla mousse Top chef) together with the milk and powder Green Apple plus Torronalba in the mixer and tap at the speed for 3-4 minutes as appropriate amount of tight wish.

For chocolate mousse:

Place the mousse mix (Chocolate mousse Top chef) together with the milk in the mixer and knock at the fast speed for 3-4 minutes, depending on the amount of tight we want.

MOULDING

 We take half a ball of silicone, fill with chocolate mousse in the center and the walls, then fill with the green apple mousse and close with a pallet. Place in the freezer for at least one hour, smear and unite the two halves of the ball by placing a little mousse in the center and press to form a round ball. Put it back in the freezer. When frozen, we cover with Crystal mirror kiwi, Crystal mirror lemon, fresh green apples and Haya chocolate 58% Eurocao in stick shape.