Make the apple compote: Peel your apple and cut into about 10-12 equal pieces. Add to a small saucepan along with the 1/4 cup sugar, 100 ml water, and lemon juice. Stir together. Simmer until the apple is easily pierced with a fork, but not yet falling apart. 

Puree the apple compote until smooth. Prep the gelatin by sprinkling it over the cold water. Set aside and allow to bloom. When fully bloomed, microwave for about ten seconds until melted.

Add the pureed apples to a medium sized mixing bowl. Add the apple juice, the 2 tablespoons of sugar, Greek yogurt, and melted gelatin and whisk to combine. Set aside, or place in fridge. If you put it in the fridge, make sure not to leave it long enough for the gelatin to start to set. If you take it out right after the next step, you'll be totally fine.

In another small/medium mixing bowl, whip the cream until not-quite-stiff peaks form.

Add the cream to the apple mixture and mix with a spatula. You can place the bowl over a bowl of ice to help it start to cool and thicken. Once it is fully combined, fold in the diced apples.

Ladle the mixture into individual cups/ramekins, or into one bigger container, and refrigerate for about an hour until fully set. Feel free to garnish with whipped cream, mint leaf, and apple.