What is berry confit? Strawberry confit for cake: prepared correctly and tasty. Creating the perfect berry filling

Confit de canard is a classic French dish. In fact, confit is one of the oldest methods of preserving meat and poultry. With the help of fat, such products are stored for months, but this is not its main advantage. This confit recipe is truly delicious and versatile. The real “brand” of French cuisine is usually called duck confit, which has become a delicacy and has received recognition from thousands of people around the globe. Today we will figure out how to prepare a gourmet restaurant dish step by step at home.

Duck confit recipe

The duck confit recipe consists of fairly simple ingredients:

Fat duck – 2 kg, only duck legs can be used;
Duck fat – 1 kg, obtained during cooking;
Vegetable oil (needed if there is a lack of fat);
Allspice – 1 tsp;
Shallots – 2 pcs.;
Salt (coarsely ground) – 3 tbsp;
Garlic – 2-4 cloves;
Thyme – 1 bunch;
Rosemary – 1 bunch.

Cooking a dish involves many steps and the cooking itself is quite labor-intensive. But our photos will help you do everything right and as a result, an exquisite confit duck will become a favorite of your household.

Cooking instructions:

Stage 1 - preparing the duck

Since classic duck confit is cooked in fat, the thighs and legs of the bird are best suited for it, but there are no strict restrictions. You can take the whole duck and start cooking.

First of all, cut the duck, trim off excess fat, leaving the skin intact if possible.
After processing, rinse the bird and dry it with a disposable paper towel.

Stage 2 – marinating the duck

Now thoroughly rub the duck with spices, after mixing salt, pepper, rosemary and thyme.
Place the processed bird in molds, cover them with lids (you can use cling film), and place them in the refrigerator. The duck must stay there for at least 12 hours.

Stage 3 – preparation of fat

Before cooking a whole bird, you need to prepare the fat. If you don’t have pre-purchased melted water, you will need to heat it yourself. All the fat trimmed from the bird will do here, it’s okay if it includes the skin. Cook over low heat, periodically draining excess fat. Do not touch the pieces of fat themselves, do not stir or turn over under any circumstances - you will get fried cracklings. The heating process will take quite a long time, but excess fat can be frozen and used repeatedly later. It is very useful and suitable for the recipe of many dishes.

If you are going to cook confit only from duck legs, then you can skip this step; for cooking you will only need sunflower oil.

Stage 4 – cooking duck confit

After marinating, rinse off the remaining spices from the bird and place tightly in prepared baking dishes (ceramics are best).
Add the remaining ingredients included in the recipe: place garlic cloves, pieces of shallots, sprigs of thyme and rosemary inside between the duck parts, sprinkle with peppercorns.
Next, fill it all with fat (if there is not enough of it, add vegetable oil), covering all the ingredients completely with fat, and cover tightly with a lid. If you are preparing confit from duck legs, then forget about the fat and completely fill the contents of the mold with oil.
Place in an oven preheated to 150 degrees for 2-4 hours (depending on the number of birds and the thickness of the walls of the molds).
After baking, remove all the spices, garlic and onions, leave the dish for a couple of minutes on a paper towel to remove excess fat.

You can do all this in a frying pan, “on low heat.” Cook for several hours without letting the fat (or oil) boil.

Cooked confit duck acquires a golden crust and comes off the bone perfectly. The bird should be stored in the refrigerator; you can put it in jars, after filling them with warm duck fat.

Stage 5 – submission

Confit leg, then before serving it should be fried over medium heat on both sides.
If the bird has been in the refrigerator for a long time, before serving you can bake it along with fat, vegetables, fruits or even berries (apples are often used).
Duck leg confit is very tasty and goes well with mashed potatoes, barley, mushrooms, stewed cabbage and other side dishes. The dish is classically served on a bed of garlic and shallots, seasoned with spices and fresh herbs (arugula, lettuce, parsley, etc.).
Cold confit is perfect for sandwiches - just take the meat into pieces and spread it like pate on bread. Ready!

Confit leg with honey

Duck leg confit with honey receives rave reviews from tasters around the world. So why don't you try this delicacy? The cooking procedure itself remains the same, but before serving, the duck will need to be basted with honey glaze. For it you will need:

70 ml. honey;
10 gr. cinnamon;
2 gr. saffron;
5 gr. ground pepper.

Method for preparing honey leg confit:

To prepare the honey glaze, mix honey and 2 tbsp in a saucepan. l. water, add spices and bring the mixture to a boil.
Then reduce the heat and cook until the honey darkens slightly (it will also become denser), then turn off the heat.
The hot glaze should be poured over the duck immediately before serving, and the remaining glaze should be used as a sauce, first mixed with water to taste.

One way or another, the leg of confit is an exquisite French delicacy that decorates any table. We recommend you try it!

Video: Duck confit from chef Ilya Lazerson

Today, the art of confectionery is developing so rapidly that you just have to keep up with new trends, techniques and designations. And a truly professional pastry chef will never allow you to say in your kitchen, “Bring me that plate of pastries,” when there is dacquoise on the plate. Therefore, VOLUME one :) Terminology of a professional pastry chef.

Biscuit Mona Lisa- French sponge cake based on almond flour, which is named after the famous Mona Lisa. This sponge cake is used to make rolls, various desserts and the famous Opera cake.

Ganache– a fragrant cream that consists of chocolate and fresh cream. Like many other masterpieces of confectionery art, ganache appeared completely by accident. Spilled cream into melted chocolate was not a tragedy, but a real discovery.

Glasage- a shiny mirror coating for a cake, which is made from chocolate with the addition of gelatin.

Dacquoise(from the French dacquoise) is a crispy and at the same time soft sponge cake, which is made on the basis of nut flour and whipped egg whites.

Compote- type of fruit or berry filling. Preparing compote is absolutely not difficult - cut the fruit into cubes and boil in syrup with the addition of gelatin or pectin.

Confit– boiled fruits or berries that resemble jam. Creme or creme is a type of filling made from yolks, cream, sugar and milk. And the main accent in such a filling can be chocolate, fruit/berry puree or nut butter.

Coolie– berry or fruit sauce, which is usually poured over ready-made desserts. As for the filling for a mousse cake, in this case the coolie is a puree thickened with a gelling component, which has a very rich berry or fruit taste.

Kurd or kerd- a traditional English dessert custard, which is prepared on the basis of berries or fruits. It can be served as a dessert on its own or used as a filling for desserts.

Nugatin- a type of caramel to which seeds, nuts, butter or heavy cream are added. Unlike praline, nougatine is softer.

Praline– caramelized nuts. Pralines are used to prepare creams, fillings or decorate desserts. For mousse cakes, praline paste is often used - ground caramelized nuts.

Saber(from the French Sablé) - French chopped shortbread dough, which is made from sugar, eggs, butter and flour crumbs. Sometimes nut flour is added to this dough.

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Sometimes you read the description of a cake from some pastry chef and your eyes widen from these incomprehensible words: lemon curd, strawberry coulis, dacquoise, Mona Lisa sponge cake, blueberry confit, creme and the like. What does all this mean and what is it eaten with? And suddenly all this is incredibly difficult to prepare and is available only to famous confectioners? Let's figure it out.

Traditional English dessert custard. It is used as a filling for cakes, pies, rolls and pancakes, or served in rolls as an independent dessert. The most common curd is lemon curd, but it can be made from any sour berries and fruits. To prepare it, fruits, berries, sugar, butter and eggs are usually used.

Coolie (from French “coulis”)- This is a sauce that can be berry or fruit, and there are also coolies based on meat broths and vegetable decoctions. Essentially, these are necessary products (raw or boiled) passed through a sieve, i.e. puree with juice/broth/decoction. One or common variant of berry coulis is strawberry.

Dacquoise (from French dacquoise)- a traditional cake for the South-West of France, it is a nut meringue cake layered with whipped cream or buttercream. By the word dacquoise, many pastry chefs mean the cakes themselves.

Confit (from French confit) – according to Wikipedia, a method of preparing dishes in French cuisine: slow simmering of products (most often poultry or meat), completely immersed in fat, at a low temperature (less than 100 degrees). And in the confectionery sense, confit is boiled fruits or berries, confiture or jam.

Compote- This is a type of fruit or berry filling. Fruits or berries are pureed and/or cut into pieces with the addition of sugar and a gelling agent (gelatin, pectin). The main difference from kulli compote is the presence of pieces of fruit or berries in it.

Strawberry confiture

Add dye and stir until smooth. When applied to the cake, the temperature of the ganache should be 35-38C
Cake assembly:
Place the first cake layer on a cardboard backing equal to the diameter of the sponge cake, soak it in syrup, pipe the cream in a circle, completely covering the surface of the cake with a spatula and level the surface of the cream. On the cake covered with cream, we place cream in the form of sides in a circle around the edges. Using a pastry bag, fill the resulting “container” with strawberry confit. Cover with the next cake layer and soak again, squeeze out and smooth the cream, make sides, fill with confit. With the third cake everything is the same. Cover the top of the cake with cream and level it. Spread the cream on the empty spaces between the cake layers - use a pastry spatula or spatula to smooth out the excess cake. Place the cake in the refrigerator for at least 30-1 hours to allow all layers to set. Cover the well-cooled cake with glaze, making drips and decorate as you wish.

Strawberry coulis for cake recipe

Strawberry coulis

Kuli is a type of fruit or berry filling in modern cakes and pastries. Coulis are prepared from pureed fruits or berries, sometimes with the addition of pieces of fruit in the puree (then this is compote). Pectin (listed in the ingredients) can be purchased online or in a regular store, in the health food section. If you can't find pectin, replace it with corn starch (but only corn starch - not potato starch). It’s more convenient to use sheet gelatin, but if you can’t find one, take powdered gelatin; details about gelatin are in the recipe. It is better to check the strength of your gelatin by preparing a test portion at least once - then you will know for sure whether the proportion of gelatin indicated in the recipe is enough for you, or whether it needs to be increased/decreased.

By the way, despite the fact that we add pectin and gelatin to the coulis, and these are thickening ingredients, the coulis in the finished dessert should not turn out to be a dense jelly - rather, it is a thick fruit/berry cream.

Prepare the ingredients.

Soak leaf gelatin (6-8 g) in a bowl of cold(!) water.

Advice. If you are using powdered gelatin rather than sheet gelatin: soak it in a small amount of liquid (proportions 1:6) and leave for 45-60 minutes to swell. Heat the swollen gelatin over low heat until dissolved, without allowing it to boil.

Thaw the strawberries and puree them in a blender. Mix pectin (12 g) with sugar (50-60 g).

Place part of the strawberry puree (100 g) in a small saucepan and heat to 40°C.

Pour in sugar mixed with pectin in a thin stream, stirring continuously (in the photo, all the sugar and pectin are added to the peach puree only for clarity - it is better to add sugar while constantly stirring, then the mixture will be homogeneous, without lumps).

Bring the puree to a boil, stirring constantly with a silicone spatula, and remove from heat.

Add the squeezed sheet gelatin (or powdered gelatin solution) and mix well.

Add the remaining strawberry puree (150 g) and mix well again until smooth.

Advice. When heated, fruit and berry purees lose their aroma, so it is better to heat part of the puree, and then add the remaining puree to it, at room temperature - then the taste, benefits and aroma are preserved as much as possible.

Place a cake ring covered with cling film or a portioned silicone mold (depending on the recipe) on a flat, flat surface (for example, a cutting board). Pour strawberry puree into a 5mm thick ring.

Tip 1. You can check the thickness of the layer with a toothpick. If you poured the puree in a thicker layer, scoop out the excess with a spoon.

Tip 2: The thickness of each layer is important in mousse cakes. They should not be too high - this is done not only for aesthetic reasons, but also for the sake of taste. When several textures and flavors are combined in one cake, everything must be balanced so that when tasting the cake, no single layer takes over the dominant role. Therefore, do not try to pour all the mousse or coulis into the mold when assembling the cake - if there is any excess left, it is better to assemble a couple of cakes that you can taste before the cake is ready.

Place the ring (or silicone mold) with strawberry coulis (along with the cutting board) in the freezer and freeze well. Free the frozen strawberry coulis disc from the cling film (if cooked in a cake ring) or remove it from the silicone mold and use according to the recipe.

Enjoy your meal!

Strawberry coulis recipe with photo for the cake, how to cook

Kuli in its original sense was a strained sauce. The word “coolie” itself translated from French means “to strain.”

Initially, coolie sauce was made from baked vegetables, meat, crayfish or fruits. Currently, coolie is known as a sweet sauce made from fruits or berries, with or without heat treatment.

This sweet sauce is served with ice cream and creamy desserts. Recently, cake bakers have begun to call “coolie” a thin and tasty layer in a cake, made from pureed berry puree and specially thickened.

Strawberries are a very delicate berry, with small, almost imperceptible seeds, therefore, when preparing strawberry coulis, there is no need to rub the berry puree through a sieve.

It will already be very soft and silky.

To prepare strawberry coulis we need strawberries, sugar, gelatin, water, corn starch.

Wash strawberries (250 g), remove sepals. Place the strawberries, along with the sugar, in a blender bowl and blend until smooth. Strawberry coulis is already ready as a sweet sauce for ice cream and cream desserts.

How to peel strawberries

If we need to prepare a coolie as a layer for a cake, then we need to place the strawberry mass in a thick-walled saucepan, add corn starch (12 g), mix well and bring to a boil over low heat, stirring constantly.

Boil for 1 minute until the mixture thickens.

Remove from heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved. Cool to room temperature.

Line a mold of the required diameter (I have a mold diameter of 18 cm) with cling film. Pour our mixture into the mold and place it in the refrigerator until completely hardened. Strawberry coulis as a layer for the cake, ready.

Strawberry coulis for cakes and desserts: step-by-step recipe. Women's online magazine Delafe.ru

Coolies for strawberry cake: recipe with photos

If you need to decorate any dessert or pastry, we recommend using coulis. The unusual name refers to a puree of berries or fruits that hardens well in the refrigerator and retains its shape. Kuli can also be prepared from vegetables and served as a sauce for the main dish. Today we will tell and show how to prepare berry coulis for cake and other desserts.

Strawberry coulis: step-by-step recipe with photos

Our recipe is very simple and you will only need a few minutes to prepare this sauce. You can use it for any dessert. If you are going to decorate a cake with it, add gelatin.

Red velvet cake with cranberry confit

If not, you don’t have to add it - it all depends on what you need it for.

You'll also love our recipe for Strawberry Cream Mousse

Ingredients:

250 grams strawberries
Juice of half a lemon
1 tsp heaped sugar
5 grams gelatin
50 ml water

How to make strawberry coulis:

Rinse the strawberries several times, leave them in water for 10-15 minutes so that all dirt is removed from their surface. Dry it on paper towels.

Dilute the specified amount of gelatin in 50 ml of hot water. Leave for 3-4 minutes and mix thoroughly until the gelatin becomes transparent.

Grind the strawberries in a blender until pureed, add freshly squeezed lemon juice and a spoonful of sugar. Heat the mixture over low heat and when it becomes hot, remove it.

Add gelatin mixture and mix thoroughly. Let cool and use as intended. If you want to use the coulis as a layer on the cake, pour it into a baking dish and refrigerate for 2-3 hours. Before pouring, do not forget to cover the inner surface of the container with cling film, so you can easily take it out and use it.

Women's online magazine Delafe.ru

Strawberry coolie

Do you want to prepare an exquisite French dessert in a couple of minutes? Easily! Strawberry Coolie will help you turn even ordinary ice cream into a work of culinary art. Kuli itself is nothing more than a thick berry or fruit puree, which is served as a dessert. It is prepared very simply, but let’s find out how exactly.

Ingredients for making strawberry coulis:

Fresh strawberries 250 grams
Granulated sugar 50 grams
Lemon juice to taste (optional)

Products not suitable? Choose a similar recipe from others!

Inventory:

Blender, fine sieve, spatula, saucepan, kitchen knife, cutting board, gravy boat or a suitable glass, deep plate.

Preparation of strawberry coulis:

First, rinse the strawberries thoroughly, removing even small debris. To do this, place the berries in a saucepan or colander and rinse several times with running water. Then cover the saucepan with your hand and, carefully holding the berries, shake it a couple of times to get rid of excess liquid. After washing, cut off the tails of the berries.
Pour the prepared strawberries into a blender and grind them to a puree. The consistency needs to be as uniform as possible.
Pour the finished strawberry puree into a saucepan and, stirring it, strain into a deep plate. At the end, press a little on the remaining puree in the sieve to squeeze out the last juices. Mix the crushed and strained strawberries with sugar until smooth and taste a little. For a slightly brighter and more interesting taste, you can add lemon juice, but if you decide that it is unnecessary, then it’s better not to add it.

Pour the finished strawberry coulis into a gravy boat or a suitable cup and refrigerate for 15-20 minutes.

Serve the strawberry coulis chilled, pouring it over any dessert. In summer, of course, ice cream is most popular, so use berry coulis as a syrup and enjoy the wonderful taste.

Bon appetit!

– Exactly the same kuli can be prepared from other sweet berries, for example, strawberries or raspberries.

– Strawberry coulis is very good as an addition to cheese cheesecake or diet cheesecake.

– Homemade ice cream also goes well with strawberry coulis, especially on hot summer days.

– If you are preparing coulis for adults, then dilute it with cognac or liqueur, which will taste the same as the main ingredient of the dessert, in this case strawberries.

Recipe for berry (strawberry) confit at home with photos step by step

Hi all. Today I will share with you a proven recipe for filling for mousse and sponge cakes, which holds its shape well and does not flow. This is especially true on the eve of the summer holidays, when the heat can ruin the shape of any cake.

Confit is a French word that I heard for the first time relatively recently and became terribly interested in. Strawberry confit, by the way, is the most common option, but, as you understand, the filling can be made from absolutely any berries and fruits. As usual, I will tell you the essence of the preparation, and then everything depends only on your imagination.

So, confit is fruit and berry puree boiled with sugar, with the addition of a gelling agent - gelatin. This process results in an incredibly strong structure that will not disrupt the assembly of the cake. And, most importantly, it will look very beautiful when cut. If you are tired of watching fruits or berries literally fall out under the weight of the cakes, then this recipe is definitely for you.

How to make berry (strawberry) confit at home, recipe with photos step by step.

Ingredients:

170 gr. berries (I used frozen strawberries)
40−50 gr. sugar (depending on the acidity of the berries you choose)
25 gr. water + 30 gr. for soaking gelatin
5 gr. gelatin

Preparation:

First, a few words about gelatin. It is best to use either sheet or instant solution from Dr. Oetker. At one time I experimented and bought other companies, but I didn’t find a better option. The result depends on the quality of gelatin; if gelatin is cheap, then, firstly, this will affect the structure of the confit, and, secondly, its taste, because gelatin is a component of animal origin. If you don’t want to feel extraneous flavors in the cake, then I advise you not to skimp on gelatin. Here, this one is good, proven.

Sheet gelatin is the easiest to work with; it can be soaked in cold water without measuring grams, since it will absorb exactly the amount of liquid that it needs. The most common version of this gelatin is this. You can buy it in confectionery stores.

We work with regular gelatin according to the instructions printed on the packaging. There is only one rule - gelatin cannot be overheated. At temperatures above 60-70 degrees it loses its properties.

Also during the cooking process we will need a ring into which we will pour the resulting confit. I use either a springform ring for baking biscuits, or a springform pan, or rather its sides, by removing the base. But my ring is extremely inconvenient for preparing confit; it is not even and the filling constantly leaks. I think that it is extremely necessary for assembling smooth cakes, it is also convenient to bake biscuits in it, but the dough is not very liquid, quite liquid - it leaks out, no matter how much you put the foil on the bottom. You can buy it on Ozone or Aliexpress. Here's my ring.

The best option is one-piece rings of small diameter (the most popular ones for me are 14, 16, 18 cm). I hope I'll get them soon.

It is better to defrost the berries first. You can speed up the process by using a microwave. We do not drain the resulting juice; we will cook with it. Although, with small berries such as raspberries and lingonberries, you can do without defrosting. During the boiling process, such berries will quickly defrost and so on.

Place the berries and juice in a saucepan, add sugar and water.

Punch with an immersion blender. In the case of raspberries, this point can be missed; the raspberries will disperse during the boiling process.

Place over medium heat and bring to a boil, stirring.

At this time, prepare the gelatin. Soak the powder in water in a ratio of 1:6, that is, for 5 grams of gelatin we will need about 30 grams of water. If yours is not instant, then I advise you to start the entire preparation process from this point, so that the gelatin has time to swell. In my case, I dissolve gelatin in warm water (not higher than 60º), stirring constantly so that it completely dissolves,

As soon as the berries boil, remove them from the heat and cool to about 60º.

Add our swollen gelatin to the berry mixture and mix thoroughly.

Pour into the prepared ring. The bottom of the ring must be covered with film and be sure to place it on something solid, I put it on a cake base. Since when transferred in the refrigerator, all the berries will simply remain on the floor under their own weight if there is no support. To make it easier to attach the film, I advise you to moisten the edges of the ring a little with water.

Place the resulting structure in the freezer for 2-3 hours.

After this time, the confit can be placed directly into the cake, or removed from the ring, wrapped in film and left in the freezer until needed.

I personally find it more convenient to take it out of the ring by squeezing it through the free edge, but try it, maybe you will find it more convenient to take it out from the other edge. Another very important point is that you need to carefully free the confit from the film. To do this faster, I moisten it a little with water, so the film comes off faster.

I don’t defrost the confit first, I put it in the cake straight from the freezer. The layer is quite thin, in 2-3 hours it will definitely thaw completely and arrive on your table in its normal form, this time is just enough to decorate and stabilize the cake.

Another important point is that the diameter of the confit layer should be at least 2 cm smaller than the diameter of the cakes, or even 4 cm. My cake diameter is 18 cm, and the confit is 16 cm, respectively. Along the edges of the confit you need to make a side of cream, for it to stick there.

This is how aesthetically our confit looks when cut.

This cake is red velvet, the recipe is on the blog, available at the link - Red Velvet. The cream in the cake is creamy cheese. Homemade caramel is also used in the layer. All links are clickable, where you will find detailed photographs of the cooking process.

In the confit itself, the gelatin is not felt; it turns out incredibly homogeneous in structure and tasty. Try to cook it too, it’s not difficult at all.

By the way, confit can be placed not only in the cake, but also on the cake. Cheesecakes look very impressive.

Enjoy your meal.

Strawberry confit

Recently, modern mousse cakes and pastries have been gaining popularity. An integral component of mousse desserts is a fruit and berry layer with a thickener in the form of starch, pectin or gelatin. By following this strawberry confit recipe exactly, you will get the perfect filling for your mousse cake.

250 g strawberries
60 g sugar (or to taste)
12 grams cornstarch or pectin
7 g sheet gelatin (or 10 g powder)
1 tsp lemon juice

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STRAWBERRY CHEESE CAKE MOUSSE CAKE

Very soon is February 14, Valentine's Day, when it is customary to pamper your soulmate with something, however, you can do this any day you want. Natalya Karpova - pastry chef, mother of two girls, food photographer - offers to prepare a very delicate cake that can decorate any holiday. It has a crunchy crumbly crumble base, bright strawberry confit, a layer of baked cheesecake with strawberries, and all this is wrapped in a light airy mousse.

The indicated quantity of ingredients is calculated for a cake with a diameter of 18 cm. All fillings (confit, cheesecake and crumble) are prepared in rings with a diameter of 16 cm.

30 g pistachio flour (crushed pistachios)
20g almond flour (chopped almonds)
50 g wheat flour
50 g brown sugar
50 g butter (cold)

150 g strawberry puree
50 g sugar
2 g pectin NH
2 g agar-agar

25 g eggs (~1/2 egg)
50 g sugar
50 g cream 33%
250 g cream cheese
50 g strawberry puree

zest of 1 lime
1 vanilla pod
200 g milk
45 g egg yolk (~3 pieces)
75 g sugar
7 grams cornstarch
8.5 g gelatin
40 g butter
200 g cream 33%

Sift pistachio flour, almond flour, wheat flour into a mixer bowl, add brown sugar and diced butter.
Mix with the paddle attachment until the ingredients are combined, that is, until the dough comes together. Wrap the resulting dough in cling film and place in the freezer for 1-2 hours.
Then take the pastry ring and place it on the silicone mat directly on the baking sheet.
Grate the frozen dough into a ring using a coarse grater. Press a little with your hands. Try to work quickly so the dough doesn't melt or stick together. If the room is hot, you can rub the dough in parts, periodically putting the ring with the dough “shavings” into the freezer. Before baking, freeze the future crumble dough directly in the ring.
Bake in an oven preheated to 165 C for about 15 minutes until golden brown.
Leave in the ring until use.

Strawberry confit:

Cover a ring with a diameter of 16 cm with cling film and place it on any hard surface such as a cutting board.
Prepare strawberry puree by taking ready-made strawberries, or using a blender to puree fresh or defrosted strawberries and rub them through a sieve to remove the seeds.
Place the puree in a thick-bottomed saucepan and heat, stirring constantly, to 40 C.
Sprinkle in sugar mixed with pectin and agar. Without stopping stirring, bring to a boil and simmer for 1 minute. Cool slightly and pour the confit into the prepared ring. Place in the refrigerator until completely frozen. The ring can then be removed.

Cheesecake with strawberries:

Prepare the pastry ring by wrapping it in two layers of foil. Place on a baking sheet. Preheat the oven to 160 C.
In a bowl, mix the egg with sugar. Stir, add cream, and then room temperature cream cheese. No need to beat, just stir until combined. Add strawberry puree and mix everything again.
Pour the mixture into the ring. Bake for 30 minutes. Cool to room temperature.
Place in refrigerator until use.

Vanilla-lime mousse:

Soak gelatin in plenty of cold water.
Grate the lime zest into the saucepan.
Strawberry confit

Cut the vanilla pod in half lengthwise with a sharp knife, scrape out the seeds, and place together with the pod in a saucepan. Pour milk, bring it to a boil, cover with a lid and leave to steep for 1 hour.
Place the egg yolks in a saucepan with a thick bottom, add sugar mixed with starch, stir. Strain the milk from the pod and zest and bring to a boil again. Pour it into the yolks. Place the saucepan on the fire, bring the mixture to a boil, heat for 1 minute, stirring constantly. Add squeezed gelatin. Mix. Cover with VKontakte cling film and cool to 35 C. Add softened butter.
Whip the cream to soft peaks. Connect them to the total mass.

Cake assembly:

For this cake, it is most convenient to collect the filling in one ring with a diameter of 16 cm: place a confit disc (it is very elastic) on top of the crumble in the ring, and a layer of cheesecake on top. Cover with cling film and freeze.
Prepare a cake ring with a diameter of 18 cm. Cover it with cling film and place acetate film along the sides. Pour all the mousse into the bottom of the pan and place the frozen filling with the cheesecake layer down.
Place the cake in the freezer for at least 8 hours.
Cover the cake with glaze (recipe is in the basic section)
Decorate.

Main ingredients: strawberries, cream cheese

Tags: cheesecake

Strawberry confit

Ovkuse.ru29.05 Recipes and hobbies
Strawberry confit is prepared mainly for sponge and mousse cakes. But it is also excellent as a stand-alone dessert. When chilled, it is a rich strawberry jelly, and when frozen, confit is reminiscent of popsicles, only even tastier. Confit is a thick layer of fruit between the cake layers that complements the cream. It is prepared simply: strawberry puree is mixed with sugar, starch, gelatin or pectin. Strawberry confit does not spread and retains its shape, so it is better suited for cakes and pastries than jam. If you are preparing strawberry confit as a separate dessert, pour it into molds to set. If for a cake, then in one form. It is advisable that the diameter of the strawberry confit be smaller than the diameter of the cakes, since the thawed mass may go beyond the boundaries of the cakes. The edge left unfilled can be protected with cream. And the thickness of the confit layer for a cake should ideally be 5-7 mm so that the cakes do not move out. You can prepare strawberry confit for future use and store it in the freezer. This is especially convenient to do if you bought strawberries that have begun to spoil. To avoid waiting for it to become moldy, cook strawberry confit. Since I had never cooked confit before, I looked for a recipe on the Internet. I was confused by the fact that gelatin is added to the mass, and then the confit is sent to the freezer. But frost is detrimental to jelly. I don’t see the point in adding gelatin, but I followed the recipe. Gelatin is good for you, so let it be.

Next time I will post a recipe for Strawberry Kiss Cake using strawberry confit.

strawberries, 500 grams
sugar, 3 tbsp.
starch, 2.5 tsp.
gelatin, 1 tbsp. l.

"Confit"

Duck leg “Confit”, the recipe for which you will like, is not only one of the most popular dishes of French cuisine, but also the best way to prepare the meat of this exquisite bird.

Duck Confit

Ingredients:

duck legs – 4 pcs.;
potatoes – 600 g;
duck fat – 400 g;
butter – 100 g;
shallots – 400 g:
garlic – 50 g;
thyme – 10 g;
rosemary – 5 g;
salt, pepper to taste.

Preparation

“Confit” is a French word and culinary term meaning that a dish is prepared by frying it in oil. Duck “Confit” is a unique recipe, since instead of butter it uses the fat of the bird itself.

Preparing Confit takes several hours, and the recipe itself requires utmost attention and concentration.

The first step is marinating the duck meat. Grind the thyme, rosemary, salt and pepper in a mortar, add a teaspoon of butter and thoroughly rub the hams with the resulting paste. If desired, you can add basil, bay leaf, garlic, thyme or any other herb or seasoning. The duck should be marinated for 24-36 hours in a cool, dark place. Do not discard the juice released during marinating.

Chop the duck fat as finely as possible and place it in a casserole dish or saucepan with high sides. There should be as much fat as possible, so heat it until it turns into a homogeneous mass, the consistency of butter.

Place the marinated duck in a small heat-resistant dish, cover it on all sides with shallots and garlic and pour the melted fat over the dish. The cracklings should be removed first, and the largest ones should be set aside for later decoration. Place the pan with the bird and vegetables in the oven, preheated to 180 degrees, for 2 hours. If you get a large duck, or you are cooking for a large number of people, you will have to bake the dish for 2.5-3 hours. From time to time, check the readiness of the meat and baste it with fat.

Duck Confit is considered an exquisite and sophisticated dish, so the usual side dish is not suitable for it. To prepare a side dish appropriate for this dish, boil the potatoes until fully cooked. Mash it with the remaining butter, add a pinch of grated nutmeg and crushed cardamom seeds.

Remove the finished duck from the pan in which it was cooked and place it on a paper towel to absorb excess fat.

To serve, spoon a portion of mashed potatoes onto the edge of a plate using a round metal pan and sprinkle with nutmeg. Serve the prepared duck leg “Confit” in portions, on a bed of leeks and garlic with which the bird was cooked. Garnish the dish with cracklings and fresh salad greens, such as arugula.

Red semi-sweet table wine is ideal for duck.

Honey duck “Confit”

The second option for preparing this delicacy, with the exception of using honey glaze, is no different from the first.

Ingredients:

honey – 75 ml;
cinnamon – 10 g;
saffron – 2 g;
ground pepper – 5 g.

Preparation

In a small saucepan, mix honey with two tablespoons of water, bring the mixture to a boil and add spices to it. Stir the entire mixture until smooth, and continue to keep it on the heat until the honey thickens and darkens slightly, then turn off the heat.

Cook the duck according to the directions in the recipe above, and start coating the skin of the bird with the still-simmering glaze before draining it on a paper towel.

Strawberry confit for cake: prepare it correctly and deliciously

Mix the rest of the glaze with water and serve as a sauce. If this is not your first time cooking duck confit, be sure to try this option.

On the occasion of the celebration, you can also please your loved ones with a classic duck with apples, or a more unusual option with oranges.

Confectioner's Dictionary. Mousse cake fillings

The most popular fillings in mousse cakes. Professional terms necessary for every pastry chef!

Coulee - of French origin and therefore the emphasis on the last syllable - is a berry or fruit sauce that is often poured over ready-made desserts. But, keeping in mind one of the filling options for a mousse cake, it is a homogeneous puree thickened with pectin or gelatin. It has a very rich taste of the product from which it is made.

Confit- has nothing to do with duck confit - it is the same berry or fruit puree with a gelling component. It differs from coulis rather in consistency - confit is more like jam, while coulis is more like jelly

Compote- These are fruits cut into cubes, boiled in syrup, with the addition of a gelling component.

Strawberry confit for cake recipe

The filling is interesting both in texture and in its bright berry-fruit taste - it contains rich fruit juice and pieces of the fruit itself. The main difference from kulli compote is the presence of pieces of fruit or berries in it.

Cremus or cream- the same "cremeux" in different pronunciation variations - it feels like a cross between sauce, cream and mousse. Most often it is made from yolks, cream, sugar, milk and the necessary accent of taste - fruit or berry puree, chocolate or nut butter. The taste of cremeux in dessert is not as rich as that of coulis or confit, but it can be an important component for the shades of the dessert’s flavor palette.

Kurd or kerd- traditional English dessert custard. The most common is classic lemon curd, but you can use other fruits or sour berries. It also contains eggs, butter and sugar.

Praline- caramelized nuts. Caramelized nut paste is used as a layer in the mousse cake.

Nugatin- a type of caramel to which nuts or seeds are added. It is prepared from small seeds or crushed nuts, with the addition of butter or cream. Unlike praline, it is softer.

Ganache- This is chocolate with the addition of some liquid, such as cream.

Crumble– by definition, this is shortbread dough. If you plan to use it as a layer of mousse cake, then to prevent it from softening under the mousse, you should add chocolate or praline to it. Or vice versa, add a little crumble crumble to the crispy layer.

How to make berry (strawberry) confit at home, recipe with photos step by step.

Ingredients:

170 gr. berries (I used frozen strawberries)
40−50 gr. sugar (depending on the acidity of the berries you choose)
25 gr. water + 30 gr. for soaking gelatin
5 gr. gelatin

Preparation:

Also during the cooking process we will need a ring into which we will pour the resulting confit. I use either a springform ring for baking biscuits, or a springform pan, or rather its sides, by removing the base. But my ring is extremely inconvenient for preparing confit; it is not even and the filling constantly leaks. I think that it is extremely necessary for assembling even cakes, it is also convenient to bake biscuits in it, but the dough is not very liquid, quite liquid - it leaks out, no matter how much you put the foil on the bottom. You can buy it on Ozone or Aliexpress. Here's my ring.

The best option is one-piece rings of small diameter (the most popular ones for me are 14, 16, 18 cm). I hope I'll get them soon.

Place the berries and juice in a saucepan, add sugar and water.

Punch with an immersion blender. In the case of raspberries, this point can be missed; the raspberries will disperse during the boiling process.

Place over medium heat and bring to a boil, stirring.

As soon as the berries boil, remove them from the heat and cool to about 60º.

Add our swollen gelatin to the berry mixture and mix thoroughly.

Place the resulting structure in the freezer for 2-3 hours.

After this time, the confit can be placed directly into the cake, or removed from the ring, wrapped in film and left in the freezer until needed.

This is how aesthetically our confit looks when cut.

This is a red velvet cake, the recipe is on the blog, available at the link -. Cream in the cake. Also used in the layer. All links are clickable, where you will find detailed photographs of the cooking process.

In the confit itself, the gelatin is not felt; it turns out incredibly homogeneous in structure and tasty. Try to cook it too, it’s not difficult at all.

By the way, confit can be placed not only in the cake, but also on the cake. Cheesecakes look very impressive.

Enjoy your meal.