This apricot jelly is designed for modern mousse cakes – with sharp flavour, clean edges, and just the right balance of sweetness and acidity. It’s made with real apricot purée, a splash of apricot liqueur for depth, and stabilised with a precise mix of cornstarch and gelatine. The result is a jelly that slices cleanly, holds structure when frozen and defrosted, and delivers fresh fruit flavour that doesn’t fade behind the mousse. Whether you’re using it as a central insert or a top layer in tarts or entremets, this jelly brings both colour and clarity to your composition.
Watch how to make apricot jelly insert step by step:
In this video, I show you exactly how to prepare the purée base, add the gelatine and starch without lumps, and cook the jelly to the right consistency for moulding and layering. It’s a versatile component — stable enough for inserts, soft enough to eat cold, and bold enough to carry flavour through a mousse cake.
Apricot Jelly
Equipment
- Digital kitchen scales
- Immersion blender
- Silicone spatula
- Saucepan
- Mixing bowls
- 16 cm ring or silicone mould
Ingredients
- 470 g apricot purée
- 30 g apricot liqueur
- 140 g sugar
- 25 g cornstarch
- 12 g powdered gelatine
- 60 g cold water for blooming
Instructions
- Bloom gelatine in cold water and let sit for 10 minutes
- Place apricot purée and apricot liqueur in a saucepan
- Mix sugar with cornstarch and add to the cold purée while whisking
- Bring to a boil and cook for 1 minute, stirring constantly
- Remove from heat and add bloomed gelatine, stirring to dissolve
- Pour into a 16 cm silicone mould or a 16 cm cake ring lined with cling film at the bottom
- Freeze until solid
Video
Where to Use Apricot Jelly Insert
This apricot jelly is made for clean layering – stable enough to unmould, soft enough to cut, and bold enough in flavour to hold its own inside a mousse cake. Use it as a fruit insert in layered entremets, tarts, or even glass verrines. It brings contrast against creamy elements like mousse or ganache, and works particularly well with hazelnut, vanilla, and citrus-based components. I use it in my Apricot and Hazelnut Tart recipe, where it adds a bright, structured layer beneath the hazelnut mousse. Whether you’re freezing it in rings or pouring it over a baked base, this jelly gives a clean finish, vivid colour, and true apricot flavour.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
