Apricot jelly

Recipe of Yuri Cestari

Perfect structure for cutting. The whole apricots with skins give the purée fibrosity and interrupt the gelatinous sensation.

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Ingredients

  • 500 g apricot purée
  • 170 g whole apricots
  • 120 g granulated sugar
  • 90 g glucose syrup
  • 50 gdextrose
  • 70 g GELECTA COLD
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Apricot jelly
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