Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
INSTRUCTIONS
- Riunite in a saucepan the vanilla bean cut lengthwise, the sugar and 250 ml of water. Boil the syrup until reduced by half, remove the vanilla and take of the fire. As soon as it stops boiling, add the agar agar, mix well and cook for another 2-3 minutes on low heat.
- Puree the flesh of watermelon (seedless) and mix the syrup. Then distribute it into 4 wide and low cups, coated with transparent film, so as to form a high base to the maximum 1.5 cm. Sprinkle the blueberries, forming decorative designs, then hold the cups in the refrigerator for at least an hour.
- Mix the lemon juice in a bowl with the mint leaves. Spray the apricots cut into slices with this and let marinate for about three quarters of an hour.
- Toast the almonds in a small saucepan over low heat for 5 minutes. Let them cool and chop coarsely.
- Transfer the jelly in the dishes, surround them with apricots, sprinkle with almonds and serve.
