Raspberry confit
A source of antioxidants and vitamins, raspberry confit supports immunity and heart health. Low-calorie, it is sweet in taste thanks to stevia, making it perfect for desserts on a keto diet.
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| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | ? |
| Anticandidal (ACD) | ? |
| FODMAP | |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
Kitchen: Other
Difficulty: simple
435
Servings: 3 (1 serving ≈ 122 gram)
Digestion time: 3 hour
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.
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