Sort ingredients
ccvv
QR Code
Listen
Pdf
Finely chop the white chocolate and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream until it just begins to simmer (do not boil).
Pour the hot cream over the white chocolate and let it sit for 1–2 minutes to melt.
Gently stir until mostly smooth.
Add the strawberry purée.
Blend the mixture with an immersion blender until completely smooth and homogeneous.
Cover with plastic wrap (touching the surface) and refrigerate for at least 6 hours to stabilize.
Place the frozen strawberries in a saucepan and add the sugar.
When the strawberries thaw, blend them with a blender.
Add the starch mixed with water into the strawberries and stir constantly.
After 10–15 seconds, the confit will thicken and you can remove it from the heat.
Transfer to a container and let it cool completely.