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Apricot Algin gelatine

For the apricot Algin gelatine:

  • 400 g apricot purée
  • 100 g mineral water
  • 125 g sugar
  • 8 g Algin
  • 3 g powdered citric acid
  • 3 g Gluco
  • 3 g Citras
  1. Mix the sugar with dry Algin and add to the apricot purée, Citras and water in a saucepan.
  2. Heat stirring constantly to 70 °C approximately.
  3. Add Gluco and the citric acid, stir.
  4. Pour into a container and set aside 3 hours in the fridge.
  5. Apply the blender and pour onto a mould.
  6. Set aside at -18 °C until use.

* In this case it has been used as a flling for a hazel nut cake.

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