Strawberry confit for cake
Description
Strawberry confit is very simple and easy to prepare. You can puree the strawberries in advance and heat the mixture as a uniform mass, but it bubbles excessively during heating and may splatter everywhere. Do not substitute gelatin with pectin, as the pectin flavor will be noticeable in the confit.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use strawberries either fresh or frozen. Pectin cannot be used instead of gelatin!
- 2
Step 2
Wash the strawberries in water, remove the stems, and place them in a deep container. Pour in 1 cup of warm water and put the container on the stove, adding granulated sugar.
- 3
Step 3
Bring the contents of the container to a boil and simmer for about 1-2 minutes, then turn off the heat.
- 4
Step 4
Transfer the strawberries to the blender jar and blend until smooth.
- 5
Step 5
Pour the strawberry mixture back into a saucepan or pot, add the gelatin, and heat gently without bringing to a boil, otherwise the gelatin will lose its properties. After 5 minutes, stir the mixture again.
- 6
Step 6
Line the mold with plastic wrap and pour the strawberry mixture into it. Place in the freezer for 40-60 minutes.
- 7
Step 7
After the specified time, the strawberry confit will be completely ready!
- 8
Step 8
Carefully remove it from the film if you are going to prepare the cake, or conversely, wrap it in film and store in the freezer.