Mix the gelatine powder and water in a small bowl, and leave for about 5 minutes.
Zest the lemon and incorporate into the Bramley Apple Puree that has already been cooked.
Aerate the cream but still maintain a slightly soft consistency and mix in the condensed milk.
Divide the mousse equally between six Verrine glasses of your choice. Filling to a third of its height.
Finely dice the pineapple into a bowl
Scoop out small balls of the apple using a small 'parisienne' cutter.
Mix in the passion fruit and lemon zest.
Spoon the apple salad to each glass.
Prepare a crème anglaise
1. Pour over the Gold chocolate (per 350g hot crème anglaise you will need 60g).
2. Mix thoroughly. Leave to cool and add to each verrine glass on top on the apple salad.
1. Top each verrine with the crumble
2. Complete with a light dusting of icing sugar mixed with powdered cinnamon and a chocolate decoration