Apricot and amaretto jelly



  • 500 ml apricot nectar
  • 100 ml amaretto (almond liqueur)
  • 1/2 stick cinnamon
  • 1 sachet gelatine
For the almond cream:

  • 50 g whole almonds
  • 3 tbsp ice cold water
  • 1 tsp icing sugar or vanilla sugar
  • a few drops of vanilla extract
  • a few strips of orange zest, blanched or fine strips of glac or dried apricot, to garnish


Luscious Amaretto Liqueur Adds Sophistication To Richly Fruity Apricot Nectar In This Adults-only Jelly Served With A Dollop Of Thick, Nutty Cream

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