Just imagine how you get home from work on a hot day, open the refrigerator and take from there an amazingly gentle, melting in your mouth, fruit dessert … Let's make our dreams come true!
Pick your recipe
You will need
- - 1 tbsp gelatin;
- - 1 cup of cold boiled water;
- - 300 g of apricots;
- - 3 tablespoons Sahara;
- - 1 tbsp honey;
- - 1 tsp vanilla extract;
- - 150 ml cream with a fat content of 33-35%;
- - 200 ml cream with a fat content of 10%.
Instruction manual
1
Start with the fruit. Wash the apricots, cut them into halves, remove the seeds, put them in a bowl or immediately in a bowl of a food processor and sprinkle with 1 tablespoon of sugar. Leave on for 2-3 hours. Then turn the fruit into a puree using a blender.
2
Gelatin should be soaked in cold boiled water for about 40-60 minutes before swelling or according to the instructions on the package.
3
Mix both types of cream with 2 tablespoons of sugar, vanilla (can be replaced with vanilla sugar or a pinch of vanillin) and honey in a small saucepan. Anyone can take honey to taste, but I prefer flower. Put on the stove and bring to a boil. As soon as the mixture boils, remove it from the heat and pour into gelatin (or vice versa, add gelatin to the creamy honey mixture). Stir until it is completely dissolved.
4
Prepare portioned molds and put 2 teaspoons of apricot puree on the bottom of each (or simply divide all the mashed potatoes equally between the number of bowls). Pour creamy jelly on top and leave at room temperature for about 20 minutes.
5
Sprinkle with ground nuts to taste and desire (walnuts, almonds are perfect) and put in the refrigerator until the cream mass is completely frozen, for 4-5 hours (and better, of course, at night).