Apricot Jelly

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in plenty of cold water. Drain the apricots and collect the juice. If necessary, add apricot juice and lemon juice to 1/4 litre with water. Add vanillin sugar and bring to the boil. Remove the pot from the stove. Squeeze the gelatine and dissolve in the hot juice.

2. 2

   Cut apricot halves into quarters and put a part of them in a small dessert bowl. Pour half of the juice on top and let it solidify in the refrigerator. Add the rest of the apricots and fruit juice and let it set again. Whip the cream until stiff, pour in the sugar. Pour cream into a piping bag with a star-shaped spout and decorate the jelly with it. Decorate with lemon balm if desired.

3. 3

   Bowl: Holmegaard