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Apricot cream with gelatin
1 serving
Apricot cream is prepared: gelatin is soaked in warm water (25-30 ° C); preserved apricots are strained and combined with prepared gelatin. Sugar sand is added to whipped cooled cream, beaten into a lush homogeneous mass and mixed with apricot mass.
Apricot cream is prepared: gelatin is soaked in warm water (25-30 ° C); preserved apricots are strained and combined with prepared gelatin. Sugar sand is added to whipped cooled cream, beaten into a lush homogeneous mass and mixed with apricot mass.
cream - 15 g, sugar - 2 g, canned apricots - 11 g, gelatin - 0.3 g
