x
0 Photos
x
Select File


Validate Cancel
Upload photo
Recipe

Chabacano jelly with raspberries

3h 30 mins
Half
4
Favorites
Collections
Glider
Super List
Upload a picture
To print
Very original French dessert, delicious apricot jelly and raspberries.

Ingredients

6 portions
  • 1 kilo apricot
  • 1 on gelatin
  • 250 grams sugar
  • 100 milliliters cream
  • 150 grams raspberry, washed and disinfected

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.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
ADVERTISING
ADVERTISING
ADVERTISING