Sprinkle the gelatine over the apple
juice in a small bowl and leave to soften for 5 minutes. Stand the
bowl in a pan of hot water and stir until the gelatine has dissolved
completely (or dissolve in the microwave). Blend the water and honey
in a bowl. Stir in the dissolved gelatine and the creme fraiche.
Freeze for 1.5 hours. Remove from the freezer and whisk with a fork to
break up the ice crystals. Whisk the egg whites until stiff. Whisk in
the sugar until stiff and glossy. Fold into the half-frozen mixture
with a metal spoon. Return to the freezer and freeze until firm.