Cut the cheese into small cubes, place it in the cutter together with the ricotta and the Trentingrana put through a sieve.
In a bowl, mix in with the previously whipped cream, adjust the salt and with the help of two spoons make quenelles; place them in the fridge.
In a skillet, caramelise the sugar with the butter, add the cubed apples, add the Groppello di Revò and cook for a few instants.
Assemble the plate with the apples at the centre, flanked by the assortment of flowers and the cheese mousse quenelles.
Serve with Trentingrana cheese wafers.
Recipe by Associazione Cuochi del Trentino.