Green Apple Mousse with Beurre Noistette Ice Cream

Preparation

1. For the beurre noisette ice cream: blend the ingredients together with an immersion blender until smooth and fill into a Pacojet beaker. Deep freeze and pacotize.
2. For the green apple mousse: lighlty whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
3. Add the remaining ingredients and continue to whip until the required volume has been achieved.
4. Fill the green apple mousse into the sugar apples and serve with the beurre noisette ice cream.