CHERRY CONFIT
perfect filling for mousse cakes
Unbelievably delicious and soft
Find at the end instructions
on how to become
a pastry chef
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Just look at the masterpieces
our students created on our courses
Our mission: Helping 1 000 000 women from all around the world achieve their goals and have a decent income
Cherry confit
Ingredients:
  • Cherry ( seedless) - 200 g
  • Sugar - 50 g
  • Agar Agar - 2 tsp. (leveled)
For 1 kg of cherries you need:
  • Sugar - 250 g
  • Agar Agar - 15 g
    Inventory:
    • Silicone spatula
    • Saucepan with thick bottom
    • Mold
    • Blender
    • Plastic wrap
    COOKING INSTRUCTIONS:
    1. Defrost the cherries. Blend them until they become puree - you can leave some small pieces. Put it on medium heat.
    2. Combine the sugar with agar agar.
    3. Heat the puree up to 40°C, then slowly add the sugar with agar agar and mix well together. Bring to the boiling point.
    4. Let it boil for 1-2 minutes.
    5. Remove from the stove and pour into the molds covered in plastic wrap. Let everything cool down, then send it to the freezer.
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    I finished another one of your courses.
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    HERE ARE THE RESULTS OF SOME OF OUR STUDENTS WHO TOOK A CHANCE AND CHOSE THEIR DREAM
    OUR ACADEMY ALREADY HAS MORE THAN 15 000 SUCCESSFUL GRADUATES
    I'm very happy that you helped me make my dream of baking such delicious, beautiful cakes and desserts come true. I have a lot of cake orders, which assure me a good income.
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