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
- Mix the sugar with dry Algin and add to the apricot purée, Citras and water in a saucepan.
- Heat stirring constantly to 70 °C approximately.
- Add Gluco and the citric acid, stir.
- Pour into a container and set aside 3 hours in the fridge.
- Apply the blender and pour onto a mould.
- Set aside at -18 °C until use.
* In this case it has been used as a flling for a hazel nut cake.