Very original French dessert, delicious apricot jelly and raspberries.
Learn more about Philippe Thomassigny
Ingredients6 portions
Preparation
In a pot with boiling water, place the apricots for 2 minutes and remove immediately.
We peel them, remove the bone and cut them into 2 parts and reserve.
Dissolve the grenetina in 2 tablespoons of hot water.
Crush the apricots to obtain a puree, add the sugar and incorporate the grenetina.
We beat the fresh cream and add to the previous preparation.
In a mold pour the mixture and let cool for 3 hours.
Unmold by putting the mold on a little warm water and cover with a plate and then turn around and take out the dessert.
The raspberries are put on top to decorate.
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