“Green apple confit”
When we first heard of confits, we’ll think that it’s like a thick paste but how can a thick paste become green apple confit, that’s the question.
We started to do some researches. Learn how a confit is made, some chefs use gelatin to make, they boil the puree and melt the gelatin mass in the pot.
Gelatin is good but the confit might become jelly as we want to make a confit that is not a jelly, a half jelly, half paste like texture will be much better, that’s why we had to keep finding the way to make it.
Then, we found out that there’s a thickening agent called xantana, a natural thickening agent. westerb chefs use this to make the sauce or molecular gastronomy. They mix the xantana with the ingredients and blend them with a hand blender.
Unfortunately, the result in using xantana is good for sauce only, the mixture become thick but it’s still watery.
Finally, we found out that a thickening agent called NH pectin, pectin came from the skin of fruits but we use.pectin in this recipe.
Let we explain the reason we use NH pectin, when pectin is boiled at high temperature, the pectin will be cooked and thicken the liquid, become a jam like texture, that’s exactly what we wanted, a half liquid and half jelly texture.
In this recipe, we use fresh apples to make the confit, the green apple and lime confit should have texture but not a plain jelly. the apples are peeled and diced in cubes so the confit will be good look and elegant.
If you’re still reading, here is the recipe for you to try our green apple confit.
Fresh apple 1pc
Vanilla bean 1pc
Lime juice 60g
NH pectin 8g
First of all, in order to make our green apple confit, we peel the green apple with a small knife, I’ll just peel the thin layer of skin on the surface because we need the pulp of apples, we can not waste that much.
Then, we measure the pectin, sugar and vanilla bean in a small pot, mix well until uniform in color. After that, measure the water in the same pot we use to measure pectin mixture. Boil the mixture, it should be boiling.
After all, we dump our diced fresh green apple into the vanilla mixture, here comes the important part, we use cling filmed to wrap the pot and simmer the mixture for at least 20 minutes to make our green apple confit.
Lastly, we pour the apple mixture and fill in a half sphere mold, put in the fridge for a day and unmold it.
If you would like to know how to make green apple jelly click here