Soak the eight sheets and four sheets of gelatine separately for 5 mins in plenty of cold water.
Put one kiwi aside, peel the rest and dice the flesh into small 8-mm cubes. Squeeze the lime. Heat the apple juice in a saucepan, and add the diced kiwi. Bring to a boil, and cook for 1 minute. Remove the kiwi cubes from the pan with a slotted spoon. Add the honey and lime juice and bring back to the boil. Add the eight squeezed sheets of gelatine, then stir until the gelatin has dissolved.
Distribute one third of the kiwi cubes over the champagne flutes, pour one third of the apple juice on top, then leave to set in the fridge. Keep the rest of the juice and kiwi at room temperature.
Heat the milk in a saucepan until it boils. Beat the egg yolks in a mixing bowl with the vanilla and caster sugar. Pour the hot milk into the egg mixture, then pour everything back into the saucepan and allow to thicken slightly while stirring. Remove from the heat, add the four squeezed sheets of gelatine, then stir until the gelatin has dissolved. Allow to cool until it starts to gel.
Beat the whipped cream with the mixer until it has the consistency of yoghurt. Fold the whipped cream into the yellow cream when it begins to gel. Pour a layer of cream (use half of the cream) on top of the kiwi jelly, and place in the fridge to set. When the cream layer is firm, scoop some kiwi cubes back into the glasses, pour some apple juice on top, then place in the fridge to set. Pour another layer of cream on top of the kiwi jelly, allow to set, then finish with a layer of kiwi jelly. Leave the mixture in the fridge to set for at least 1 hour. Cut the remaining kiwi into cubes and garnish the glasses with it.
Tip: If the juice or cream becomes too firm to make a neat layer, heat it very carefully over low heat to make it more liquid and easier to pour.
