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Apricot jelly with balsamic caramel

A sweet and tart surprise

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Apricot jelly with balsamic caramel

At a glance

Serves:
4
Difficulty:
Difficult
 
 

Jordi Roca

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Ingredients

    For the apricot jelly:

    • 400 ml. pureed apricot pulp
    • 100 g sugar
    • 3 sheets of gelatin (6 oz.)

Method

  1. Heat the apricot puree with sugar. Soak gelatin in cold water, add the puree and let it melt. Mix well, strain and pour into a rectangular mold 1 cm deep.
  2. Melt candies in the oven at 160 ° C between two sheets of parchment paper. Remove and flatten with a rolling pin. When cool, remove the paper and store in an airtight container.
  3. Cut gelatin into rectangles and place on plate. Stick a couple of sheets of caramel into it and garnish with Strawberries and mint leaves.

 

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Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.

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