Filling Compote
A source of vitamins and antioxidants, strawberries support immunity and heart health. Low-calorie erythritol and gelatin provide texture, creating a refreshing and sweet dessert.
Soak gelatin (3 g) in water (15 g). Leave for 20 minutes to swell.
Combine berry puree (100 g) and room temperature water (50 g).
Mix pectin NH (4 g), sweetener (3–5 g), and optionally allulose or erythritol (4 g).
Pour the dry mixture into the berry mass. Stir. Leave for 5 minutes.
Place over medium heat. Bring to a boil. Add frozen berries in pieces (50–70 g). Cook for 2 minutes, stirring constantly.
Remove from heat. Add the swollen gelatin. Stir until completely dissolved. Pour the mixture into a mold or container. Cover with plastic wrap in contact. Cool at room temperature.
Refrigerate for at least 4 hours for stabilization.
Comparison of Fillings
|
filling |
features |
application |
composition |
freezing |
|
the softest and most fluid. resembles sauce. does not form a dense gel; |
soak biscuits. add to creams and mousses. use as a sauce; |
use pectin NH (3 g) in small dosage and sweeteners. do not add gelatin; |
freeze if necessary. stir after thawing due to possible stratification. |
|
|
denser. holds shape. cuts well. stable and plastic structure; |
make inserts in mousse and sponge cakes. use for layers and tartlets; |
combine pectin NH and gelatin. this provides density and stability; |
freeze. retains shape and texture after thawing. |
|
|
compote |
the densest. contains pieces of berries or fruits. heterogeneous structure; |
use for textured fillings: mousse cakes, cheesecakes, rolls; |
use pectin NH and gelatin in different proportions plus whole berries; |
freeze. after thawing, berries become softer, but the structure is suitable for assembly. |
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