Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
INSTRUCTIONS
- Gathered in a small saucepan the vanilla bean cut lengthwise, sugar and 250 ml of water. Boil the syrup until it is reduced by half, remove the vanilla and take of the stove. As soon as it stops boiling, add the agar agar, mix well and cook for another 2-3 minutes on low heat
- Puree the pulp of the watermelon (seedless) and mix in the syrup. Then distribute it into 4 cups wide and low, coated with transparent film, so as to form a high base to a maximum of 1.5 cm. Sprinkle the blueberries, forming decorative designs, then keep the cups in the refrigerator for at least an hour
- Mix in a bowl the lemon juice with mint leaves. With this sprayed apricots cut into slices 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 beans in the dishes, surround with apricots, sprinkle with almonds and serve
