Prepare the mousse, mixing the apples with 5ml of acid citric solution.

Add to a bowl the apple purée with mascarpone, salt, and pepper

Prepare the salmon tartare, seasoning with lime zest, vegetable oil, and soy sauce

In a plastic foil, roll a ball of tartare and leave it in the freezer

Add the mousse to the mold. In the center, add the frozen tartare ball and cover it with more mousse

Insert a stick and let it freeze inside the mousse

Take out the mousse apple from the freezer and coat it with the kiwi glaze. Put in the fridge to set the glaze and defrost the inside

Prepare the marinade with lime juice, salt, and pepper and inject with a syringe just before service