Apricot Jasmine

Apricot jelly
Ingredients:
Apricot puree - 150g.
Water - 35g.
Sugar (1) - 50g.
Pectin NH - 3g.
Sugar (2) - 12g.
Citric acid - 1.5 g.
Cooking:
Heat the mashed potatoes with sugar in a stewpan to 40 degrees (1).
Sugar (2) mixed with NH pectin.
With constant stirring, add a mixture of pectin and sugar (2) in mashed potatoes. Allow to boil and boil for 2 minutes. Remove from heat and add citric acid.
Pour onto a silicone mat and put in the refrigerator for 10 minutes.
Remove from the refrigerator, put the jelly in a high bowl and punch with a blender until creamy.
Cool 30 degrees and put in a candy (1 layer)
Ganache "Apricot Jasmine"
Ingredients:
Cream - 58g.
Jasmine tea - 2 g.
Apricot puree - 30 g.
Trimolin - 17g.
Butter 82% - 8 g.
Glucose Syrup - 17 g.
Citric acid - 1 g.
Zephyr Caramel Caramel Chocolate 35% - 98 g.
Cooking:
Heat the cream, insist in them tea for 10 minutes, strain and level.
Add trimolin, mashed potatoes, glucose syrup and heat to 40 degrees. Add citric acid. Stir and pour on pre-melted chocolate to 40-45 degrees.
Punch with a blender, make an emulsion.
Cool ganache 30 degrees and put in candy (2 layer).