Step 1: Remove the stalk from each apple and carefully push a lollipop just off centre into each apple.
Step 2: To make the mirror glaze, add 120g water to the Dr. Oetker Gelatine and stir until combined. Set aside.
Step 3: Take a large saucepan and place on a high heat. Add 150ml water, sugar and Dr. Oetker Liquid Glucose and bring to the boil. Remove the pan from the heat and stir in the gelatine. Then add the condensed milk and mix until combined.
Step 4: Break the Dr. Oetker Fine Cook’s White Chocolate in to chunks and add to the sauce pan. Stir until the chocolate has fully melted in to the mixture. Place a handheld blender into the sauce pan and blend for 2 minutes, keeping the blender still to reduce the amount of air bubbles.
Step 5: Pour this mixture through a sieve into a large bowl to catch all the air bubbles. Add the Dr. Oetker Extra Strong Colour Gels and mix until the colours are dispersed throughout.
Step 6: Using a food-safe thermometer, place it into the glaze and wait for the glaze to reach a temperature of 28-30°. Once the glaze is at the correct temperature, lower each apple into the glaze and turn until it is fully coated. Remove the apple form the glaze and spin the apple to allow the excess glaze to drip off.
Step 7: Holding the apple on its side and turning it slowly and carefully drop some sprinkles over the top half of the apple. Place the leftover sprinkles on to a plate and place each apple, bottom side down, into the sprinkles and turn to form a nice thick coat along the underside. Sprinkle each apple with a light dusting of the edible dust. Place the apples on to a tray lined with a sheet of parchment paper and transfer to the fridge to set.
|Per Serving||Per 100 g / ml|
|Fat||20.41 g||8.17 g|
|Carbohydrate||150.48 g||60.19 g|
|Protein||9.64 g||3.85 g|
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