Apricot gel

🥘 Ingredients

• fruit puree 125 gram
• sugar 25 gram
• Texturizers Agar 3 gram

1. 1

   Heat the fruit puree with the sugar and Texturizers Agar until it boils, and let boil for a few minutes.
2. 2

   Pour the mass on a surface and let cool completely.
3. 3

   Put the gelled mass into a blender and blend into a smooth gel.
4. 4

   Put the gel into a bottle so you can make drops of it on the dessert.
5. 5

   2 per bord van Koppert cress.