Confit of verbena

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Confit of verbena

Confit of verbena


Preparation time Confit of verbena: 10 minutes
Cooking time: 10 minutes


Ingredients (for 3 pots): - 3 large handfuls of dried verbena

- 0.5 L of water (500g)

- juice of 1/2 lemon

- 500 g fine cane sugar (weight for weight with the infusion obtained)

Agar-agar (gelling agent): count 4 g per liter, ie about 2 g

Preparation of the recipe Confit of verbena :




Bring the water to a boil with the dried verbena (or another plant). Cover and let infuse for 1 hour.

Filter the plants. Add the lemon juice to the infusion and weigh to dose the amount of sugar needed.

Add the same weight of sugar. Put on fire until boiling.

Prepare 2 g agar-agar (or 1/2 package) and mix with 2 tablespoons of sugar.

Add to the mixture on the fire and stir well to dissolve the powder. Wait for the boil to resume and count one minute before removing from the heat.

Put in jars and pasteurize: boil the jars for 30 minutes and let cool.

Store away from light.

Notes:

Place the confit on a fruit tart, or add to your pastries (madeleine, scones, muffin)
Recommended drink:

Put three teaspoons of the confit in hot water: a ready-made infusion

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