Apricot Jelly 350g

Fruit jelly is a preparation made from apricots , sugars, and gelatinizers. Compared to jam, it has a thicker consistency and a golden color.
Apriricottatura is a pastry technique that consists of spreading a layer of this product on the surface of the cakes, so that the pastes (fondant, plastic chocolate, marzipan...) that are subsequently used to cover the cakes ( draping ), have greater adhesion and a more uniform surface.
Fruit jelly is also used on the surface of desserts to protect the fruit from oxidation and to add shine . It is also widely used on the base of shortcrust pastry to bind fillings (usually frangipane).

Total sugars: 60% (per 100g of product)
Fruit used: 56% (per 100g of product)

Ingredients: Apricot puree, cane sugar, glucose.