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Вишнёвое конфи

Cherry Confit Cake Filling

A firm, jelly-like cake filling of cherry purée, sugar, cornstarch and gelatin. Holds its shape and never leaks in the slice.
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Prep Time 10 minutes
Cook Time 10 minutes
Freezing 3 hours
Total Time 3 hours 20 minutes
Servings: 450 g confit
Course: Jelly desserts
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

  • 300 g cherry purée from fresh or thawed pitted cherries
  • 100 g sugar
  • 12 g starch cornstarch preferred
  • 15 g leaf gelatin
  • 100 ml water cold, for the gelatin

Method
 

  1. First, soak the leaf gelatin in cold water - you can break the sheets into pieces.
  2. Add the sugar and starch to the thawed cherries.
  3. Blitz with an immersion blender into a smooth purée.
  4. Pour the purée into a saucepan and bring it to a boil. Take it off the heat, squeeze out the gelatin and stir it into the hot berry mixture.
  5. Blend the confit thoroughly once more until completely smooth.
  6. Pour the confit into molds - I use a plate lined with cling film. Cool, then transfer to the freezer. Once fully frozen, the confit is ready to go into your cake.

Notes

Freeze the confit in a mold slightly smaller than your cake layers. Assemble with the disc still frozen - it will thaw inside the cake.