RASPBERRY

CONFIT

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 RASPBERRY CONFIT

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

Powdered gelatin 200 Bloom 2g 14%

Cold water 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 100%

Raspberry puree 150 g 79%

Glucose syrup 8g 4%
Pectin NH 2g 1%
Sugar 15 g 9%
Gelatin mass 6g 3%
Orange liqueur 8g 4%

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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