Ingredients
4 tablespoons of Jell-O
125 ml of water
250 grams of apricots in almibare, strained
60 ml of apricot almibare (from the same can)
250 grams of raspberries
1 tablespoon of sugar
2 egg whites
1 tablespoon of confectioner’s sugar
250 ml of cream
Preparation
- Soften half of the Jell-O in half of the water, and spread hot water over it to dissolve it. Slightly crush the apricots in a blender. Then put them in a bowl and add in the apricot almibare and the dissolved Jell-O. Place it in the refrigerator until it begins to solidify.
- Soften the rest of the Jell-O with the rest of the leftover water, and put a little hot water on top of it to dissolve it. Blend the raspberries with the sugar in the blender. Then put this in another bowl and add in the dissolved Jell-O and put it in the refrigerator until it begins to solidify.
- Beat the egg whites and go adding in the confectioner’s sugar little by little until the mixture stiffens. Add the egg whites to the apricots. In another recipient beat the cream and add it to the raspberries.
- Put the raspberries, followed by the apricots in serving glasses. The different textures should stay intact.
Serves 6.
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