ORANGE

CONFIT

Copyright©2023 International Pastry Academy KICA, All rights reserved.

Photo credit: Dmitriy Khoroshayev
 Orange Confit

GELATIN MASS

Ingredients Total weight: ~ 14 g 100%

• Powdered gelatin 200 Bloom 2g 14%

• Cold water 12 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

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 Orange Confit

ORANGE CONFIT

Ingredients Total weight: ~ 189 g 100%

• Orange juice 75 g 40%

• Apricot puree 75 g 40%
• Sugar 30 g 16%
• Pectin NH 3g 1%
• Gelatin mass 6g 3%

1. Pour the orange juice and apricot puree in a saucepan and bring
to 35–40 °C / 95–104 °F.

2. In a separate bowl, mix the sugar and pectin NH and gradually add
to the puree, stirring constantly with a wire whisk.

3. Increase the heat and bring the puree to a boil, whilst continuing to
stir it. Boil the puree for 20 seconds to activate the pectin.

4. Remove the mixture from the heat, add the gelatin mass and stir
until the gelatin dissolves.

5. Pour the confit into a clean bowl, cover it with cling film touching
the surface and allow to cool at room temperature.

6. Use it to add to your pastry creations.

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Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev