Heat oven at 340 F - 170°C (I used fan oven 320 F - 160°C).
In the bowl of a stand mixer, whisk whole eggs with sugar and orange zest until double in size.
Add the sour cream and mix with a rubber spatula.
Gently add the flour sifted with baking powder and then olive oil.
Spread the mixture 1 cm thick on a baking tray lined with baking paper and bake for 15 minutes.
Out of the oven place the biscuit on a baking sheet, let completely cool, then cut a 6.3 inches – 16 cm round disc and set aside or freez
Granny Smith mousse
Soak gelatin sheets in cold water.In a medium sauce pan, over a low heat, combine lemon juice with Granny smith purée and heavy cream.
Add sugar with Maizena and bring to a boil for 2 minutes, stirring constantly.
Pour the mixture over chopped cocoa butter, add wringed gelatin sheets and blend with a hand blender.
Let cool until 78F (25°C), then add Manzana and whipped cream, mixing gently with a rubber spatula.
Soak gelatin sheets in cold water.
Line with acetate strips and cling film a 6 inches pastry ring (16 cm.).
Prepare a syrup boiling sugar, water and glucose syrup.
Then pour the mixture in a slow steady stream over egg yolks.
Cook the mixture over a low heat until 180F (82°C), stirring constantly.
Out of the heat, add wringed gelatin sheets and mango purée.
Blend with a hand blender.
Add heavy cream and blend once again.
Pour into the prepared ring the mango curd, 1.5 cm thick, and the remaining curd in “Tourbillon 100” by Silikomart.Freeze.
Granny smith brunoise
Soak gelatin sheets in cold water.Heat until 180F (80°C) water with orange juice and sugar.
Out of the heat, add wringed gelatin sheets and stir to melt.
Let completely cool.
Diced the apple in small cubes (brunoise cut).
Place an even layer of brunoise over the mango curd, pour enough syrup to cover apple brunoise and freeze (I got 60 g leftovers syrup).
Soak gelatin sheets in water.
Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.
Out of the heat, add condensed milk and pour the mixture over chopped chocolate (or melted).
Add wringed gelatin sheets, food colours and mix with a hand blender until smooth and shiny.
Line a 7 inches - 18 cm with cling film and acetate strips.
Pour some Granny smith mousse and freeze a few minutes to set.
Place in the middle the frozen round disc (brunoise downward) and press a little.
Cover with other mousse, place the orange biscuit and freeze.
Remove the dessert from the ring (do not forget to remove acetate strips) and place on a rack.
Heat the glaze at 85F (30°C) and glaze the dessert.
Lay on top the frozen Tourbillon and garnish as you wish.
Refrigerate for at least 12 hours before serving.