Raspberry Confit [PDF]

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RASPBERRY CONFIT

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RASPBERRY CONFIT GELATIN MASS Ingredients Powdered gelatin 200 Bloom Cold water

Total weight: ~ 14 g

100%

2g

14%

12 g

86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk. 2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom. 3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve. 4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can be weighed and worked with more conveniently. The ratio of gelatin to water should always be 1:6 (one part of gelatin and six parts of water). 5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days. TIP If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as required.

RASPBERRY CONFIT Ingrеdients

Total weight: ~ 189 g

Raspberry puree Glucose syrup Pectin NH

100%

150 g

79%

8g

4%

2g

1%

15 g

9%

Gelatin mass

6g

3%

Orange liqueur

8g

4%

Sugar

1 In a bowl mix sugar and pectin with a whisk. 2 Heat the raspberry puree and glucose syrup to 30 °C / 86 °F in a saucepan. 3 Gradually pour in the sugar and pectin mixture and bring to a boil, constantly stirring. Cook the mixture for 10 seconds, then remove it from the heat. 4 Add the gelatin mass and the orange liqueur. Mix thoroughly. 5 Pour the confit into a clean bowl, cover it with cling film touching the surface and place it in the fridge at 3 °С / 37 °F. 6 Process the confit with a hand blender until smooth before use.

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