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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!







Canada Dry or ginger ale



agar agar




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.

Previous page