For the gelée: Set up 10 bowls over a flat sheet pan. Combine 10 percent of the distilled apple juice with the gelatin in a small sauce pot. Place over medium-low heat and stir until the gelatin has dissolved.
Pour the liquid into the remaining apple juice and stir to combine.
Pour the liquid into a sauce gun, and portion 60g/2.17oz into each bowl.
Transfer the sheet pan with the bowls into the refrigerator and let them set. Ideally, this should be done at least 2 hours before service to let the gelatin set. Once the gelatin is set, cover the bowls. Discard after service if any are left over.