Confit of Raspberries

[TonyC.]

This was mentioned (April '07 Food Arts) in a dessert created by Christophe Michalak. Has anyone ever done this? How is it done? Can't get my head completely around it...

[tan319]

you can "confit" raspberrries by using a bit of a raspberry puree (strained) heated to around

65c (or 150 or so degrees) and pouring over around 2/3 pt.s of raspberries (3/4 of a # 6 pan)

Or cook a bit of sugar & water, deglaze right when it starts hitting amber a bit with some rasp juice ( or even a bit of strawberry juice/puree and pour over 2 or 3 pints of raspberries ( about 3/4 of a #6 pan).

I cool in an ice bath, moving just a bit to bring temp down without crushing.

Hope this helps.

PS:Michalak has a book out now available in French only.

Edited August 27, 2007 by tan319 (log)

[TonyC.]

That's great, I can't wait to try it. But to complete my understanding, how long do the raspberries last and in what creative ways have you used them?

Thanks for sharing!

[tan319]

jeez, I mean, under proper conditions, three days if taken care of ( refrig, etc)

Ways I've used them, as a garnish for many things, lemon or regular financiers, anyplace an acidic taste would be nice.

Savoury wise garnish a duck would be nice, any where to balance a bit of richness or fat.

Good luck