Apricot Algin GelatineApricot 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 filling for a hazel nut cake.