Apples washed and cleaned of stems and seeds. Cut into cubes without peel. In a saucepan without milk heated to a boil, reduce heat and add the apples. Leave to boil for about 10 minutes until tender apples. Remove from heat and add the cleaned and grated ginger. Blend the mixture to obtain a cream. In a small bowl mix the corn starch and agar agar with a little water to give kashitsa and then add the mixture to apple. Stir well and return fire. Leave to boil, but briefly - two or three minutes. Remove from the fire and sweeten with honey. Pour into 4-5 small bowls or cups and leave in refrigerator for an hour or two or until it is needed for consumption in creaminess. Decorate with toasted hazelnuts (ground in large pieces) and optional with pieces of dried apples. * If you do not ginger can be substituted with lemon peel.