Confit NH Mango

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

Fruit purée used

Kesar and Alphonso Mango

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%
Mango purée
788 g
78.8%

Technique

Mix the caster sugar, glucose powder and pectin NH, then sprinkle the mixture onto the mango 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 Mango

Vegetal

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

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