Gastronomixs

Apricot gel with Canada Dry

This gel can be used in both sweet and savoury compositions. Canada Dry is similar to ginger ale.

Creation by Adam van Ovewaele, Korenlei Twee restaurant, Ghent, Belgium.

Apricot gel with Canada Dry

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Ingredients

1

kg

apricots

200

g

Canada Dry or ginger ale

9

g

agar agar

220

g

sugar

Preparation method

  • Remove the stones from the apricots and blend the apricots in the Thermomix.
  • Add the other ingredients and heat in the Thermomix to 100°C.
  • Pour out onto a tray and set aside to cool.
  • Blend the mixture in a blender until you have a gel.

Serving suggestions

  • In a composition with foie gras, kumquat, apricot chutney, and brioche.
  • As a component in a composition with duck and smoked meat.
  • As a component in a dessert with almond and chocolate and other apricot components.
  • In combination with flavours such as vanilla, cardamom, cinnamon, cumin, orange, lemon, lime, or ginger.

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