Cooking process
Raspberry confit is one of the traditional substances used by confectioners as a layer in cakes with berries. What is the difference between a confit and compote or is there a coolie? Confus – more salted (remember confitures).
Raspberry confit can be done with both gelatin and agar-agar. But since it is still necessary to expose the confi- dence to long-term heat treatment, and agar – too, I use this fixer for making confit. An additional advantage of a crimson confit for an agar-agar cake is that it does not sweat when it comes in contact with a warm substance, as a gelatinous blank will do. I’m going to pour a cake with a raspberry confit chocolate ganache, so I just fit the confit on the agar. Another plus of it – it does not need to be frozen first, then defrosted; it immediately turns out to be more stable than gelatin, it will be ready to work faster and less capriciously. For example, if you need a layer from conf to roulette (ie, where there is twisting), the crimson confi on the agar will be more convenient than the confit of the gelatin.
The only fat minus – not all people like the consistency of desserts on agar. On the other hand, vegans gelatin from basic considerations do not eat. In general, I think the world is big, and in it everyone can choose what he likes, and give up what does not suit him.
If you prefer desserts from raspberries without seeds, they are convenient to make from deep frozen raspberries. It should be thawed to the stage, let’s say, “aldente” – i.e. when the berries are almost thawed, but have not yet become soft and have not flowed. It is at this point that raspberry is most conveniently wiped to remove pits. I do this through the same metal sieve that you see here, a wooden pestle. There are also special cleaning sieves and colander.
Of 400 grams of frozen raspberries, I obtained 240 g of raspberry puree. If you are not going to wipe the raspberries, then to prepare the confit it still needs to be mashed. Or a wooden pestle, either a blender or a food processor.
Agar-agar is taken by weight of raspberries according to the manual on the package. At 240 g, I left 1 teaspoon with a solid slide. Sugar I take 1 tbsp. on 50 g of raspberry. Stir until cooking and check if you like the taste. Keep in mind, in the finished form after gelling and cooling, the intensity of taste will decrease. And in hot form after cooking, on the contrary, it will be higher. Cook the confit according to the manual on the agar-agar packaging – on low heat for 5 minutes from the moment of boiling with continuous stirring.
Well, that is, as “continuous” … I still have time to make another lining for the bottom and walls, so that the config can then be conveniently separated from the shape. You can cut this lining from pastry paper, you can – from food packages, which indicate that they are not only for cold foods. I saw the options when using office folders – there plastic is harder, so it’s more convenient to work with it. From the use of non-food plastic in cooking I would like to warn everyone who pays any attention to such a thing as their own health. Plastic is made from different raw materials. So, to raw materials for the production of food plastic and children’s toys, there are much more stringent sanitary requirements than to plastic for folders, is it logical? Folders can contain such substances that carcinogens, nitrates and pesticides in comparison with them – a medicinal balm.
We pour out the confedified confit into the mold and let it completely freeze. The cone on the agar will solidify and at cool room temperature, but it can be placed in the refrigerator.
At the end of the solidification, it was even clearly visible that the confit had separated from the walls of the mold, a gap of about a millimeter had formed between them and the film … As physics teaches us, the body volume decreases with cooling. Everything, the Confix is ready for further use, the film is easily detached from its surface. If the layer of confit is small and thick in the area, then it can be carried and hands, and if large and thin, it is better based.
Well, and here is the raspberry confit for a cake in a cake under a layer of chocolate ganache, which poured out on a confit hot. As you can see, there are no lacuna from melting, everything sits very tightly.
Good luck with making a crimson confit and your cake!
Raspberry confit
Raspberry confit for cake – a beautiful and tasty layer, which is not afraid of contact with heat.
Ingredients
Raspberry 400 g
Agar-agar – 1 teaspoon
Sugar – 5 tablespoons.
Cooking process
Raspberry confit is one of the traditional substances used by confectioners as a layer in cakes with berries. What is the difference between a confit and compote or is there a coolie? Confus – more salted (remember confitures).
Raspberry confit can be done with both gelatin and agar-agar. But since it is still necessary to expose the confi- dence to long-term heat treatment, and agar – too, I use this fixer for making confit. An additional advantage of a crimson confit for an agar-agar cake is that it does not sweat when it comes in contact with a warm substance, as a gelatinous blank will do. I’m going to pour a cake with a raspberry confit chocolate ganache, so I just fit the confit on the agar. Another plus of it – it does not need to be frozen first, then defrosted; it immediately turns out to be more stable than gelatin, it will be ready to work faster and less capriciously. For example, if you need a layer from conf to roulette (ie, where there is twisting), the crimson confi on the agar will be more convenient than the confit of the gelatin.
The only fat minus – not all people like the consistency of desserts on agar. On the other hand, vegans gelatin from basic considerations do not eat. In general, I think the world is big, and in it everyone can choose what he likes, and give up what does not suit him.
If you prefer desserts from raspberries without seeds, they are convenient to make from deep frozen raspberries. It should be thawed to the stage, let’s say, “aldente” – i.e. when the berries are almost thawed, but have not yet become soft and have not flowed. It is at this point that raspberry is most conveniently wiped to remove pits. I do this through the same metal sieve that you see here, a wooden pestle. There are also special cleaning sieves and colander.
Of 400 grams of frozen raspberries, I obtained 240 g of raspberry puree. If you are not going to wipe the raspberries, then to prepare the confit it still needs to be mashed. Or a wooden pestle, either a blender or a food processor.
Agar-agar is taken by weight of raspberries according to the manual on the package. At 240 g, I left 1 teaspoon with a solid slide. Sugar I take 1 tbsp. on 50 g of raspberry. Stir until cooking and check if you like the taste. Keep in mind, in the finished form after gelling and cooling, the intensity of taste will decrease. And in hot form after cooking, on the contrary, it will be higher. Cook the confit according to the manual on the agar-agar packaging – on low heat for 5 minutes from the moment of boiling with continuous stirring.
Well, that is, as “continuous” … I still have time to make another lining for the bottom and walls, so that the config can then be conveniently separated from the shape. You can cut this lining from pastry paper, you can – from food packages, which indicate that they are not only for cold foods. I saw the options when using office folders – there plastic is harder, so it’s more convenient to work with it. From the use of non-food plastic in cooking I would like to warn everyone who pays any attention to such a thing as their own health. Plastic is made from different raw materials. So, to raw materials for the production of food plastic and children’s toys, there are much more stringent sanitary requirements than to plastic for folders, is it logical? Folders can contain such substances that carcinogens, nitrates and pesticides in comparison with them – a medicinal balm.
We pour out the confedified confit into the mold and let it completely freeze. The cone on the agar will solidify and at cool room temperature, but it can be placed in the refrigerator.
At the end of the solidification, it was even clearly visible that the confit had separated from the walls of the mold, a gap of about a millimeter had formed between them and the film … As physics teaches us, the body volume decreases with cooling. Everything, the Confix is ready for further use, the film is easily detached from its surface. If the layer of confit is small and thick in the area, then it can be carried and hands, and if large and thin, it is better based.
Well, and here is the raspberry confit for a cake in a cake under a layer of chocolate ganache, which poured out on a confit hot. As you can see, there are no lacuna from melting, everything sits very tightly.
Good luck with making a crimson confit and your cake!