From the 4 washed and unpeeled Mcintosh apples, chop about a 1 cm high cap at the base of the stem. Hollow out the apples with a Parisienne cutter and rub with juice of one lemon. Soak gelatin sheets in cold tap water. Heat apple juice, add calvados and honey. Cut the washed Granny Smith apple in half, pierce the core and finely dice.
Do not separate the apple from the peel! Marinate the apple cubes with lime juice and peel. Stir the gelatine into the apple juice, add the apple cubes. Fill the hollowed apples with the gelatine and put them into the icebox for at least 3 hours.
For the garnish, pierce both washed Mcintosh apples unpeeled and cut into narrow slices, marinate with honey and juice of one lemon.
Place apple slices on plates, top with jelly apples, sprinkle with mint.
Tip: Always use organic lemons for cooking, if possible!
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