Line your pan or mold with parchment paper, set it aside

Make sure your aquafaba is chilled in the fridge;

Add the chopped apple and 100 ml water to a pot, bring to a boil then lower the heat to keep it simmering for 20-30 minutes until the apples are soft;

Transfer the apple mixture to a high speed blender, or use a stick blender, blend until very smooth, pour it back into the pot if using a stand blender;

In a separate bowl, mix together the agar agar powder and 100 ml water, stir and create a smooth paste;

Add the agar agar mixture into the apple sauce, stir vigorously to mix in evenly, continue to cook and bring to a boil, and let it simmer for 10 minutes, make sure to stir frequently to prevent agar agar setting to the bottom;

Meanwhile, add the chilled aquafaba to your stand mixer, use the ballon attachment, whip at medium speed until the liquid foams then increase to high speed and whip until you achieve white, stiff peaks, the time varies depending on your mixer, it usually takes me 8 minutes;

When the agar agar apple mixture is ready, slowly pour it into the aquafaba with the mixer on, continue to whisk for another 5 minutes until glossy stiff peaks form;

Quickly pour into the lined pan, smooth off the top;

Cover with plastic wrap (I use a non-plastic compostable cling wrap made from plant biopolymers) and let it set in the fridge for 6 hours or overnight;

Slice and serve, enjoy!