Abrigel - Fruit Jelly (use as "nappage" to glaze tarts etc.
Smooth and transparent jelly made with apricots and sugar, without flavourings and colourings.
Origin: Emilia Romagna (Italy).
Suggestion: To coat fruit add 30g of water and 100g of Abrigel. To decorate and frozen dessert; add 16g of water and 10 g of dextrose. Heat over medium temperature and shake until the jelly dissolves completely. Brush on or apply with an airbrush.
Origin: Emilia Romagna (Italy).
Suggestion: To coat fruit add 30g of water and 100g of Abrigel. To decorate and frozen dessert; add 16g of water and 10 g of dextrose. Heat over medium temperature and shake until the jelly dissolves completely. Brush on or apply with an airbrush.