Strawberry Confit Recipes

STRAWBERRY CONFIT

Steps:

• Before starting this Strawberry Confit recipe, organise all the necessary ingredients.
• Place the stemmed strawberries and brown sugar into a saucepan.
• Using a lemon squeezer, add the lemon juice...
• ... and grate the seeds of half a vanilla pod.
• Add the vanilla to the saucepan (seeds only).
• Place the pan over medium heat and let the strawberries candy slowly.
• Combine gently with an Exoglass® spatula, making sure not to crush the ingredients.
• Continue until the strawberries are cooked but still whole. The strawberries will release their moisture but will hold together.
• After a few minutes, the confit should start forming. The consistency should be syrupy at this stage.
• Check one strawberry using a spatula. It should feel soft with a firm centre.
• Continue cooking until the strawberries have released all their moisture. Cooking time can vary according to the variety and how ripe the strawberries are. With good-quality, freshly picked strawberries, this should take about 10 minutes.
• Check again until the consistency is very soft.
• When pressing on the strawberry, it should feel soft without disintegrating.
• Take the pan away from the heat and pass the strawberries through a fine sieve.
• Strain without crushing the strawberries. Set aside.
• Use a little strawberry juice to blend with the corn starch.
• Combine well until completely dissolved.
• Pour the mix into the remaining syrup.
• Return the pan to the heat and combine constantly with a whisk. Unlike flour, corn starch will bind the preparation without giving it a opaque finish.
• Bring to a boil then turn the heat off. Add the strawberries...
• ... and combine gently.
• This strawberry confit with whole candied strawberries makes a delicious addition to cakes.
• Transfer the preparation into a large recipient and spread to a thin layer.
• Cover the surface of the preparation with cling film...
• ... and reserve in the fridge.

STRAWBERRY COULIS

Steps:

• 1. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Transfer to a blender.
• 2. Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.