Crispy jellied apricots
(4 single muffin tins: 2.55 inches (6.5 cm.) in diameter – 1.37 inches (3.5 cm.) height)
2 apricots, fairly big
1.4 (20 gr.) tablespoon granulated sugar
0.2 ounces (6 gr.) isinglass
1.4 ounces (40 gr.) white chocolate
2 tablespoons heavy cream
1,054 teaspoon (5 gr.) pistachios
0.423 cup (100 ml.) apricot juice
0.423 cup (100 ml.) Prosecco wine
Chop very finely the pistachios and set aside. Soak the isinglass in cold water. In a saucepan heat the apricot juice with wine and sugar, without bringing to boil. Wring the isinglass, melt in the juice and let cool. In a separate pan, melt the chocolate together with heavy cream in a double boiler over simmering water. Bring 4 sylicon muffin tins, scatter some pistachios, just to cover the surface, pour a thin layer of melted chocolate and refrigerate about 5-7 minutes to harden. Wash the apricots, remove the kernel and cut them in thin cloves. Rotating the ingredients, pour the isinglass (still fluid, but not hot) and thin wedges apricot in the molds, making different layers. Refrigerate for at least 6 hours. Before serving to make easier removing the jellied apricots from the tins, place the molds in deep freeze about 10-15 minutes. Then, place up-side down the jellies and serve in single plates.
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