Temperatures are starting to increase little by little in Shanghai and humidity sets in… So today I am offering you this refreshing recipe made from apricots and < strong> raspberries .
For 6-8 jars:
.500g mixed raspberries
.500g mixed apricots
.2 sachets of agar-agar (if you are making the recipe the same day) or 8g gelatin
.40g brown sugar
.20cl whipped cream
.20g icing sugar
Preparation of your jars:
Put your robot bowl, the whisk and the liquid cream in the fridge.
1 / In a saucepan, put your mixed raspberries with 20g of brown sugar and a bag of agar-agar and bring to a boil ( it is preferable to taste your pot the same day because the agar-agar may release water ). If using gelatin sheet, hydrate it in cold water 10 minutes before use. Wring it out and add when your raspberries get hot. Be careful, never boil if you are using gelatin.
Pour your preparation into the jars.
2 / Do the same with the apricots . If you don't have fresh apricots, you can use frozen fruit puree. After gently pouring the apricots into the jars, put all the jars in the refrigerator .
3 / Meanwhile, prepare your lime zest whipped cream. Wash your lemon and remove the zest. Put the liquid cream in the robot's bowl and beat quickly. When the cream begins to thicken, gradually add the icing sugar . When your cream is well assembled, use a spatula to mix the lime zest.
4 / Place your whipped cream in the small jars and enjoy!
5 / If you want a little crunchy touch, crumble small cookies on the fruit before adding the whipped cream 😉
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