For the pastry cream
Mix all Ingredients: for the cream and heat until boiling while stirring at all times.
Let cool down. Fill in the moulds and freeze the cream
Take off the mould and take the frozen cubes up with a needle
Melt the white chocolate with the cocoa butter and bath the apple cubes.
Let the chocolate crystallize at room temperature and defrost in the fridge.

For the apple jelly:
Mix all Ingredients: and bring to boil. Let cool down and pour into the bottle
Finish up the apple cube with a drop of jelly and a piece of freeze dried apple slice