Apricot dipping / glazing jelly
Ingredients
- 250 g apricot compote the recipe
- 250 g sparkling wine
- 25 g Vegetable gelling powder more information
Instructions
- Measure the apricot compote in a measuring jar and also add the sparkling wine with the vegetal powder. Blend it till smooth.
- Then while stirring bring it to a boil.
- Now gently insert a needle in your frozen component and quickly submerge the component in the jelly.
- If the jelly gets to hard it means it’s too cold, just gently reheat it and you’re good to go. Keep it covered in your fridge for later.
