A sweet and tart surprise

Preparation time :

30 min

People :

4

Difficulty:

Dificil

Description

Esta publicación está disponible en: es

Ingredients
  • 4 eucalyptus candies
  • 16 Wild strawberries
  • Mint leaves

For the apricot jelly:

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

 

Additional information

Preparation time :

30 min

People :

4

Difficulty:

Dificil

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