Make the cider jelly: In a saucepan, combine the cider and agar-agar.

Bring the mixture to a simmer for 2 minutes, stirring constantly. Pour the mixture into a shallow dish so it’s just under 1/2 inch thick.

Chill the dish in the refrigerator for about an hour until the jelly sets, or place it in the freezer for a few minutes if you’re short on time. Be careful not to freeze the jelly!

Make the Neufchâtel cream: In a saucepan, combine the cheese and heavy cream. Stir until the cheese melts and the mixture is smooth, then chill in the refrigerator.

Make the buckwheat crumble: Preheat the oven to 350°F (180°C).

In a mixing bowl, use your hands to combine the butter, brown sugar, and buckwheat flour until the mixture is crumbly.

Bake for 45 minutes, then let the crumble cool so it hardens and becomes crispy.

Make the caramelized apples: Cut the apples into small 1/4-inch cubes.

In a skillet, add the sugar and melt it over low heat without stirring. Once the sugar starts to caramelize, stir gently with a spatula.

When all the sugar is caramelized, carefully pour in the cider. Watch out for hot splashes!

The caramel will harden when the cider is added; keep heating over low heat until the mixture is smooth again.

Add the apple cubes to the caramel and cook over high heat, stirring constantly for 5 minutes. The caramelized apples are ready!

To assemble: Spoon the Neufchâtel cream into the bottom of a bowl. Top with the warm caramelized apples. Place a round of cider jelly on top and sprinkle the buckwheat crumble around the edge.