Ravioli of mango and apple

Soak the gelatine in cold water for 5 minutes. Heat 200 ml of mango juice in a saucepan. Squeeze the gelatine and dissolve in the hot mango juice. Stir until the gelatin is dissolved. Remove from the heat and mix with the rest of the juice. Pour the mixture into the baking dish in a layer of approx. 2-3 mm thickness. Allow to cool and put in the refrigerator.

Preheat the oven to 200 ° C. Sprinkle 1 slice of puff pastry with the cinnamon. Place the other slice of puff pastry on it. Roll out the slices to 2 mm thick and cut thin strips. Fry the strips on a baking tray covered with parchment paper for about 15 minutes in the oven until they are golden yellow. Allow to cool. Lower the temperature of the oven to 120 ° C.

Mix 50 g butter with the flour and icing sugar in a food processor into crumbs. Spread the crumbs over a baking sheet covered with parchment paper and bake the crumbs in the oven for about 10 minutes. Allow the crumble to cool.

Roast the nuts in a frying pan with non-stick coating without butter or oil in 3 min. Golden brown. Allow to cool. Cut 1 apple into small cubes. Melt 1 tbsp butter and fry the apple for 4 minutes on low heat. Quench with some lime juice. Finely chop the nuts and add.

Scoop out 1 apple with the melon ball spoon small balls. Bring the apple cider to the boil with the vanilla pods, 2 cinnamon sticks and 100 g sugar and leave to cook for 10 minutes on low heat. Melt 1 tbsp butter and fry the apple balls for 4 min. In a frying pan. Extinguish with the apple cider mixture and allow to cool.

Stamp the cloves, white pepper, fennel seeds and other cinnamon sticks into the mortar. Mix the rest of the sugar with 5 tbsp water. Let the sugar melt over low heat. Turn high and caramelize until golden brown. Add the whipped cream and bring to the boil. Add the spice mixture and allow the caramel sauce to cool.

Drill the clock house from the last apple with the apple drill. Cut 4 slices of about 1/2 cm thick and cut them out with the small projection. Bring 6 tbsp of the caramel sauce to the boil, place the apple slices and let them cool.

With the other protrusion, insert 24 rounds from the mango jelly. Divide 3 slices of mango jelly over each plate, place on the first slice some of the apple-nut mixture, on the second slice the apple balls and on the third slice of 1 apple slice. Put a little crumble on the apple preparations. Place again a slice of the mango jelly. Pour five drops of the caramel sauce on each plate and pull out the drops with a spoon. Divide the remaining crumble over the plate and put 2 nice quenelles of sorbet ice on it. Garnish with the cinnamon strips.