Apricot Jelly with Strawberry Sauce
A light and cool dessert that is perfect for hot days. Almost any fruits can be used as a base instead of apricots, and any berries of your choice instead of strawberries. This quantity of ingredients is calculated for approximately 10 servings.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- apricots in syrup 400 ml
- gelatin 10 g
- sugar 50 g
- strawberry 300 g
- sugar 50 g
- starch 30 g
Instructions
Step 1 of 14
Pour 100 ml of cold boiled water over the gelatin and leave it for the time specified on the package.
Step 2 of 14
Heat the gelatin almost to boiling, but do not let it boil.
Step 3 of 14
Cut the apricots into cubes.
Step 4 of 14
Increase the volume of the syrup (from the apricots) with water to 500 ml.
Step 5 of 14
Add sugar and stir until the grains are completely dissolved.
Step 6 of 14
Place the chopped apricots into the syrup.
Step 7 of 14
Pour in the gelatin and mix.
Step 8 of 14
Distribute the mixture into molds and place in the refrigerator until completely set (approximately for 5–7 hours).
Preparing the sauce
Step 9 of 14
Blend the strawberries using a blender.
Step 10 of 14
Mix the starch with 100 ml of water.
Step 11 of 14
Pour 150 ml of water into the strawberry puree.
Step 12 of 14
Add sugar and bring the mixture to a boil.
Step 13 of 14
Pour the starch solution into the boiling sauce, stir, and immediately remove from heat. Let it cool.
Step 14 of 14
Transfer the jelly to plates (for easy removal from molds, they can be immersed in hot water for a few seconds). Drizzle with the finished sauce.