Raspberry confit

Soak the gelatin (5 g) in cold water, following the proportions of 1:6, meaning for one part of gelatin, you should take six parts of water (30 g). Wait for 20 minutes.

In the meantime, mix the pectin (5 g) with the sweetener (25 g).

After that, slightly heat the raspberry puree (300 g) and gradually add the mixture with pectin while constantly whisking.

Bring the resulting mass to a boil, then, if desired, add lemon juice (15 g).

Next, add the swollen gelatin, stirring thoroughly to ensure it completely dissolves.