Raspberry confit for cake
Description
The dish is prepared without unnecessary complications. During the summer season, you can make several of these preparations for cakes and store them in the freezer, away from bell peppers or garlic-scented preserves, so it doesn't absorb their odors. When baking a cake, you'll already know that you have raspberry confit on hand. The finished dessert can be served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
For making fruit confit, choose juicy berries that have lost their shape, and keep the whole ones for decorating the cake. Rinse them in water and place the raspberry mass into a cauldron or saucepan. Sprinkle with granulated sugar.
- 3
Step 3
Pour warm water and place on the stove over medium heat.
- 4
Step 4
Simmer for about 10–15 minutes so that the berry mixture releases its color, aroma, and flavor into the liquid. Remember that confit differs from compote in that confit is strained to remove pulp and seeds, while compote is prepared without straining.
- 5
Step 5
Rub the hot raspberry mixture through a sieve, removing the pulp—the pulp will no longer be needed.
- 6
Step 6
Add the gelatin to the warm raspberry syrup, stir, and let it sit for 5-6 minutes to swell. Then mix thoroughly again, but do not whisk!
- 7
Step 7
Line the mold with plastic wrap, making sure to cover the sides as well. Pour the warm mixture into the mold and place in the freezer for 1 hour.
- 8
Step 8
After the specified time, the raspberry confit will be completely ready. Do not remove the plastic wrap; simply take out the layer, still wrapped, from the mold and fold the edges over. Store in the freezer, and when needed—for cake assembly—place it directly into the cream between cake layers while still frozen.
- 9
Step 9
Now you also know how to make raspberry confit for cake!