Cooking process
Confit comes from the French word confit, and initially it was a way of preparing dishes, namely the long and slow languishing of meat or poultry into fat. Have you heard about the duck conf? This is it! It is also a beautiful word in the course of work and with the confectioners when they prepare various preparations from berry-fruit mixtures for cakes and mousse desserts. By the way, all familiar confiture has the same origin.
In addition to berries and fruits, gelatin is used for the preparation of confit, as well as sugar, and in some cases cornstarch is added to make the texture safer softer than just jelly.
It is best to use instant gelatin, it does not require long soaking, it is enough to dissolve it with warm water in a ratio of 1: 6, warm up, stirring, to a temperature of 60 degrees, so that gelatin is completely dissolved and then combined with berry or fruit mass.
So, prepare all the necessary ingredients for making a strawberry confit for the cake.
You can safely take frozen strawberries, most importantly, let it defrost before cooking. After defrosting, pour sugar and cornstarch into the bowl with strawberries.
We stir with a spoon and then we punch the mass with a blender until uniform.
We put it on the fire, bring it to the boil, cook it for 2 minutes and set it aside.
Instant gelatin 6g diluted in 36 g of water, heated to 60 degrees. Gelatine must completely dissolve.
We introduce dissolved gelatin into the strawberry mass.
You can punch again blender, so that the gelatin is distributed evenly throughout the mass.
The form for congealing confit took the same as for baking cakes, since the confit was going to be used for the cake. We tighten the food film with the shape from below and install it on a flat plate.
We pour in another liquid mass for Confit, the thickness of the layer can be checked with a toothpick. We put everything in the refrigerator for freezing.
If you use strawberry confit not immediately, but do it for the future, put the form in the freezer, after hardening wrap in a film and store until use in the freezer. I used immediately, so my conf from strawberries froze just in the fridge. That’s how it turned out my strawberry confit for the cake.
Usually a Confit layer is placed between two layers of cream or mousse in the cake. With this strawberry confit I was making such a small cake for home tea drinking.
Strawberry confit for cake
Despite the overseas name, confit strawberries for the cake is prepared quite simply. Shall we try?
Ingredients
Frozen strawberry – 220 g
Cornstarch – 10 g
Sugar – 65 g
Gelatine instant – 6 g
Water 30 g
Cooking process
Confit comes from the French word confit, and initially it was a way of preparing dishes, namely the long and slow languishing of meat or poultry into fat. Have you heard about the duck conf? This is it! It is also a beautiful word in the course of work and with the confectioners when they prepare various preparations from berry-fruit mixtures for cakes and mousse desserts. By the way, all familiar confiture has the same origin.
In addition to berries and fruits, gelatin is used for the preparation of confit, as well as sugar, and in some cases cornstarch is added to make the texture safer softer than just jelly.
It is best to use instant gelatin, it does not require long soaking, it is enough to dissolve it with warm water in a ratio of 1: 6, warm up, stirring, to a temperature of 60 degrees, so that gelatin is completely dissolved and then combined with berry or fruit mass.
So, prepare all the necessary ingredients for making a strawberry confit for the cake.
You can safely take frozen strawberries, most importantly, let it defrost before cooking. After defrosting, pour sugar and cornstarch into the bowl with strawberries.
We stir with a spoon and then we punch the mass with a blender until uniform.
We put it on the fire, bring it to the boil, cook it for 2 minutes and set it aside.
Instant gelatin 6g diluted in 36 g of water, heated to 60 degrees. Gelatine must completely dissolve.
We introduce dissolved gelatin into the strawberry mass.
You can punch again blender, so that the gelatin is distributed evenly throughout the mass.
The form for congealing confit took the same as for baking cakes, since the confit was going to be used for the cake. We tighten the food film with the shape from below and install it on a flat plate.
We pour in another liquid mass for Confit, the thickness of the layer can be checked with a toothpick. We put everything in the refrigerator for freezing.
If you use strawberry confit not immediately, but do it for the future, put the form in the freezer, after hardening wrap in a film and store until use in the freezer. I used immediately, so my conf from strawberries froze just in the fridge. That’s how it turned out my strawberry confit for the cake.
Usually a Confit layer is placed between two layers of cream or mousse in the cake. With this strawberry confit I was making such a small cake for home tea drinking.