Just imagine how you come home from work on a hot day, open the refrigerator and take from there an amazingly tender, melting in your mouth, fruit dessert … Let's make your dreams come true!
It is necessary
- - 1 tbsp. gelatin;
- - 1 glass of cold boiled water;
- - 300 g of apricots;
- - 3 tbsp. Sahara;
- - 1 tbsp. honey;
- - 1 tsp vanilla extract;
- - 150 ml of cream with a fat content of 33-35%;
- - 200 ml of cream, 10% fat.
Instructions
Step 1
You should start with fruits. Wash the apricots, cut into halves, remove the pits, put in a bowl or directly into the bowl of a food processor and sprinkle with 1 tablespoon of sugar. Leave on for 2-3 hours. Then use a blender to puree the fruit.
Step 2
Gelatin should be soaked in cold boiled water for about 40-60 minutes until swelling or according to the instructions on the package.
Step 3
Combine both types of cream with 2 tablespoons of sugar, vanilla (can be substituted with vanilla sugar or a pinch of vanillin) and honey in a small saucepan. You can take any honey you like, but I prefer floral honey. Place on the stove and bring to a boil. As soon as the mixture boils, remove it from the heat and pour it into the gelatin (or vice versa, add the gelatin to the creamy honey mixture). Stir until completely dissolved.
Step 4
Prepare portioned molds and put 2 teaspoons of apricot puree on the bottom of each (or simply divide all the puree equally between the number of bowls). Pour the butter jelly on top and leave at room temperature for about 20 minutes.
Step 5
Sprinkle with ground nuts to taste and desire (walnuts, almonds are perfect) and put in the refrigerator until the creamy mass has completely solidified, for 4-5 hours (or better, of course, overnight).
