Confit filling

filling

features

application

composition

freezing

kuli

the softest and most liquid. resembles a 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 doses and sweeteners. do not add gelatin;

freeze if necessary. stir after thawing due to possible separation.

confit

denser. holds shape. cuts well. structure is stable and plastic;

make inserts in mousse and sponge cakes. use for layers and tartlets;

combine pectin NH and gelatin. this gives density and stability;

freeze. retains shape and texture after thawing.

compote

the densest. contains pieces of berries or fruits. structure is heterogeneous;

use for textured fillings: mousse cakes, cheesecakes, roulades;

use pectin NH and gelatin in different proportions plus whole berries;

freeze. after thawing, the berries become softer, but the structure is suitable for assembly.