Blueberry bomb

To avoid having to set the apple-blueberry filling with a gelling agent, it is enclosed in a thin chocolate hemisphere.

Fill a hemisphere mold (8 cm Ø, 4 cm high), ideally a 6-cavity mold, with tempered couverture and tap carefully to remove excess chocolate. The shell should be as thin as possible, since the dessert is eaten at refrigerator temperature.

Allow to crystallize, then carefully unmold.

Core the apples, cut into cubes, and cook with lemon juice and water until soft. For a light pink color, the apples can be cooked with the peel. If this is not desired, peel them beforehand.

Then purée finely and pass through a sieve if desired. Stir in the honey and lemon zest. Allow to cool completely.

Mix the cooled applesauce with the whole blueberries.

Note: The berries are intentionally left whole so their structure and quality remain intact.

Mix the chocolate-almond sponge crumbs, roasted sunflower seeds and cashew paste until homogeneous. Portion the mixture into a 7 cm Ø silicone mat mold and press firmly into the cavities. Carefully remove the mat. Chill the bases; for longer storage, freeze them.

Place the couverture hemispheres opening side up on a suitable tray. Fill with the apple-blueberry filling and place one sunflower seed sponge base on top to close each hemisphere.

Spray the hemispheres white on one side first, then lightly shade with blue. Decorate with three fresh blueberries and a small mint leaf.