Confit NH Apple
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Description
Often incorrectly referred to as a confit by pastry chefs, this product is actually a gel.
Any changes you make to it can be reversed by reheating, and its texture is mostly affected by the amount of sugar around it, as well as pH levels.
Suggested uses
- Decorations
- Plated desserts
- Desserts, tarts and mini gateaux
- Dessert glasses
Overall composition
Fruit purée used
Opal Apple
Tasting temperature
Chilled
Ways of consuming
On site
,
Takeaway
Strenghts
Usual process and recipe
,
Plant-based recipe
Technique
Mix the caster sugar, glucose powder and pectin NH, then sprinkle the mixture onto the apple purée.
Mix with an immersion blender until homogenous, then heat to 185°F (85°C), stirring all the while.
Pour immediately.
Trick
If you break up the gel as you stir, it will have a different texture and behave in a different way.
You can use a piping bag to add it to your dessert.
Confit NH Apple
Vegetal
Suggested recipes
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