Ingredients
Morello cherry puree La Fruitière 750 g
Pectin NH 12 g
Sugar 85 g
Glucose powder 85 g
Lemon juice 8 g
Preparation
- Heat the Morello cherry puree
- Add the sugars at 40°C
- Add the pectin mixture with the sugar (10%) at 50°C
- Bring to a boil
- Add the lemon juice
- Poaching the confit