Strawberry confit is very simple and easy to prepare. You can grind the strawberries in mashed potatoes in advance and warm up the already homogeneous mass, but when heated, it gurgles too much and can stain everything around. Do not replace gelatin with pectin, the confit will have a pectin flavor.
Main Ingredient: Berries / Strawberries / Gelatin
Dish: Desserts / Jelly
- Strawberry - 300 Grams
- Sugar - 50 Grams
- Gelatin - 10 Grams
- Water - 1 Glass
How to make Strawberry Cake Confit
Prepare the indicated ingredients. Strawberries can be used both fresh and frozen. You cannot use pectin instead of gelatin!
Rinse the strawberries in water, remove the cuttings and place in a deep container. Pour in 1 cup warm water and place the container on the stove with granulated sugar.
Bring the contents of the container to a boil and boil for about 1-2 minutes, turn off the heat.
Pour strawberries into a blender bowl, chop everything until puree.
Pour the strawberry mass again into a saucepan or cauldron, add gelatin and heat, but not to a boil, otherwise the gelatin will lose its properties. After 5 minutes, mix the whole mixture again.
Cover the mold with cling film and pour the strawberry blank into it. Place in the freezer for 40-60 minutes.
After the specified time, the strawberry confit will be completely ready!
Carefully remove it from the foil if you are going to make a cake, or vice versa - wrap it in foil and store in the freezer.