Apricot "cottage cheese"

5 servings


Pour apricot kernels with boiling water for 3 minutes, peel, rinse, dry and tar in a mixer to a homogeneous paste-like mass (drain moisture). Remove the bones from the apricots. Cut the carrots into very small cubes, apricots - a little larger. Boil 4 liters of water over a high heat, add agar agar and mix. When the agar agar is separated, strain the contents of the pan and cool to a warm state. Add porridge from apricot nucleoli to the strained solution, mix thoroughly, pour into pials and place in the refrigerator to set. Pour sugar in 5 liters of cold water, heat over a low heat so that the sugar dissolves completely, strain, cool and refrigerate. Cut the frozen "cottage cheese" into rhombics, pour with sugar solution so that the "cottage cheese" slices float freely. Sprinkle with cubes of gingerbread and apricots before serving.