Lemon confit
Description
The recipe won't take much time. Thanks to the tangy layer of lemon curd, your dessert won't be overly sweet. Curd is used in cakes, pastries, trifles, etc. The preparation process is quite simple; the main thing is to calculate the amount of gelatin or agar-agar needed for the liquid. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Keep in mind that the confit may turn out sour, so be sure to taste the liquid before setting and add more sugar if needed.
- 2
Step 2
Scald the lemon with boiling water and grate the zest into a saucepan or pot with a non-stick bottom. You can optionally omit the zest, but the confit will be more aromatic with it! Add the sugar.
- 3
Step 3
Squeeze the juice from the lemons by cutting them in half.
- 4
Step 4
Pour hot water and lemon juice into the container with the zest, place the container on the stove, and bring to a boil. Boil for about 3 minutes.
- 5
Step 5
At this stage, you can strain the hot liquid and remove the zest, but you may also leave it in. Add the gelatin, removing the container from the heat. Stir and let it sit to soften for 5 minutes. Then stir thoroughly again until it is completely dissolved.
- 6
Step 6
Line the mold with food wrap on the inside and pour the prepared liquid with gelatin into it, remembering to taste it first. Place the mold in the freezer for 1 hour or in the refrigerator for at least 3-4 hours.
- 7
Step 7
After the specified time, the confit will be completely ready.
- 8
Step 8
Carefully remove it from the mold and peel off the film. Use as intended, placing it into the cream when assembling the cake or pastries.