Lemon Confit / Book of recipes / Bon Appetit
Channel: Recipe Book / Bon Appetit
Date: 2021-02-12

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✅ Lemon Confit 👇

Ingredients:
* Lemon - 1.5 Pieces
* Sugar - 100 Grams
* Gelatin - 10 Grams
* Hot water - 150 Milliliters

Colorful and aromatic lemon confit is an ideal layer for cakes and an addition to the creation of cakes and trifles. You can make confit in advance and store it in the freezer by wrapping it in plastic wrap.

👉 Step by step cooking 👇

1. Prepare the indicated ingredients. Remember that confit can taste sour, so be sure to taste the liquid before setting so you can add more sugar.

2. Scald the lemon with boiling water and peel off the zest in a cauldron or ladle with a non-stick bottom. If you wish, you can do without the zest, but with it the confit turns out to be more fragrant! Add sugar.

3. Squeeze the juice from the lemons by cutting it in half. Stir.

4. Pour hot water and lemon juice into a bowl over the zest, place the bowl on the stove and bring to a boil. Boil for about 3 minutes.

5. At this point, you can strain the hot liquid and remove the zest, or leave it on. Pour in the gelatin by removing the container from the stove. Stir and leave to swell for 5 minutes. Then stir again thoroughly to completely dissolve.

6. Cover the mold with cling film inside and pour the prepared liquid with gelatin into it, not forgetting to taste it. Place the mold in the freezer for 1 hour or in the refrigerator for at least 3-4 hours.

7. After the specified time, the confit will be completely ready.

8. Carefully remove it from the mold and remove the film. Use as directed, spreading in cream when assembling cake or pastries. Thanks to the sour layer of lemon confit, your dessert will not turn out sugary. Confit is prepared for cakes, pastries, trifles, and so on.The cooking process is not at all complicated, the main thing is to calculate the amount of gelatin or agar-agar for the liquid.

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