Confit NH Apricot

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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
78.8%
Pectin NH
1.2%
Glucose powder DE 33
10%
Sugar
10%
Overall composition
100%
Fruit purée
Pectin NH
Glucose powder DE 33
Sugar

Fruit purée used

Flavor cot and Lido Apricot

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

Usual process and recipe ,
Plant-based recipe

Composition
1000 g
100%
Sugar
100 g
10%
Glucose powder DE 33
100 g
10%
Pectin NH
12 g
1.2%
Apricot purée
788 g
78.8%

Technique

Mix the caster sugar, glucose powder and pectin NH, then sprinkle the mixture onto the apricot 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.

Favoris

Confit NH Apricot

PLANT-BASED

78.8%
Fruit purée
20%
Added sugar
Ingredients
Apricot purée, Sugar, Glucose powder DE 33, Pectin NH
Snowflake
Freezable

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