Essentials
FRUIT
BLACK CURRANT CONFIT New Recipe
Preserving : 2 Days - Between 2-4°C (35-40°F)
Freezable
Ingredients
- 375 g Black currant purée
- 55 g Sugar
- 55 g Powdered glucose
- 7 g Pectin NH
- 4 g Lemon juice
Select your mixture’s total weight
For
Recipe
Heat half the purée. At 40°C (105°F), add the mixture of sugar, powdered glucose and pectin.
Bring to a boil.
If necessary, you can add the gelatin (which you have rehydrated in advance). Pour it onto the other half of the purée and lemon juice at 5°C (40°F).
IMPORTANT: Mix using an immersion blender to get a less resistant final texture.
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Preserving : 2 Days - Between 2-4°C (35-40°F)
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