Orange and apricot jelly

I am no big fan of jelly as such, but this is refreshing and fruity, and does not have the texture of jelly. The secret ingredient to this? Agar-agar. I discovered this ingredient a year ago and it is great to facilitate the setting of jellies or cheesecake.

The following recipe makes 4 jelly moulds:

225g dried apricots
300ml orange juice
3 TBSP lemon juice
2 TBSP honey
1 g agar-agar
3 TBSP water

For the cream:
125g mascarpone
125g fromage frais
cinnamon to sprinkle

orange slices to decorate

1. Place the apricot and orange juice in a saucepan, bring to the boil and simmer for 15 minutes.
2. Process in a food processor with the lemon juice and honey.
3. Boil the water, add the agar-agar and stir well for 20 seconds
4. Add the agar-agar to the apricot mixture and process again.
5. Place in individual moulds and leave to cool down completely.

6. To make the cream, stir the mascarpone and fromage frais together.

7. When serving, unmould the jellies onto serving plates with a spoonful of cream. Sprinkle with cinnamon and add a slice of orange to decorate.