Essentials

FRUIT

LEMON CONFIT New Recipe

Preserving : 2 Days - Between 2-4°C (35-40°F)
Freezable Freezable

Unit of measure

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Ingredients

  • 150 g Lemon purée
  • 75 g Pear purée
  • 55 g Sugar
  • 200 g Powdered glucose
  • 10 g Pectin NH
  • 11 g Gelatin
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g

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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