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Recipe

Chabacano jelly with raspberries

3h 30 mins
Half
4
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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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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