Apricot Orange Gelatin
- 256 g Tree Top Apricot Puree, SS organic
- 162 g plus 486 g Northwest Naturals’ Orange Juice Concentrate
- 67 g sugar
- 6 g powdered gelatin, unflavored
Heat apricot puree, sugar and 162 g of orange juice in medium saucepan, stirring until sugar is dissolved.
Heat 60.75 g of the orange juice in a heatproof bowl. Add gelatin and stir to dissolve. Add to the puree mixture, stirring constantly. Add the remaining orange juice. Stir to combine.
Pour into individual dishes and chill until set. To serve, pour a thin layer of cream over the surface and garnish as desired.
Yield: 4 servings