PREPARATION
Cut the apple into chunks; caramelize the sugar and butter in a pan and allow to cool slightly. Mix the wheat flour, buckwheat flour, milk, egg yolks, sugar, salt and lemon peel together into a smooth dough. Beat the egg whites until stiff and carefully fold into the dough. Pour the dough into a buttered pan, cover with caramelized apple chunks and bake for 10 minutes in an oven preheated to 160 °C. For the apple juice gelée: soak the gelatin in cold water. Warm the apple juice; squeeze out the gelatin thoroughly and dissolve it in the apple juice. Pour into small molds and allow to set in the fridge. Tear the pudding into pieces with a spoon, arrange on plates with the apple juice gelée, sprinkle with powdered sugar and garnish with mint.