Peel and cut into chunks the half of the apples, put into a pan, add honey and apple juice and simmer for approx. 10 minutes. Purée in a blender. To make the apple spaghetti, peel and core the remaining apples, cut away the tops and the bottoms and produce long thin strings using a Japanese vegetable noodle machine.
Divide the hot honey-apple mousse and arrange in the centre of the plates, place the apple spaghetti on top and garnish with currants, pine nuts and pieces of dried apple slices.