In the planetary mixer, whip the egg whites with invert sugar into a meringue. With a spatula, gently add all the powders (already sieved). Spread onto a 40cm x 30cm mat. Bake in a fan oven at 170°C for about 12 minutes. Put aside for assembly. Cut the biscuit.
In a saucepan, heat the apple purée and bring to the boil. Add the sugar and pectin, then lemon juice and bring to the boil again. Off the heat, add the citric acid and the gelatine and mix. Leave to cool, then put into silicone moulds. Put in the blast chiller for assembly.
Melt the chocolate, pistachio paste and praline. Heat the milk and glucose to 100ºC. Add the gelatine and mix with the first mixture. Mix with an immersion blender and add the 360g of cold cream. Cover with cling film and put in the fridge.
Spread a thin layer of Pralin Delicrisp Pistache IRCA (250g) on the pistachio biscuit. Invert and dress the pistachio chocolate cream on the biscuit (250g). Store in the freezer, then cut discs of 5cm in diameter. Place DolceFrutta Mela Verde Cesarin in the dome and place a disc of biscuit. Garnish again and smooth. Put in the frozen apple confits. Dress the pistachio namelaka with a nest nozzle. Decorate with cubes of Cesarin DolceFrutta green apple or IRCA Fruttidor apple Embellish with beads: crispies white by Dobla.