Confit filling
A source of antioxidants and vitamins, strawberries support immunity and heart health. Low-calorie, this dessert with erythritol has a sweet taste without sugar, making it perfect for a keto diet.
Soak gelatin (2 g) in water (12 g). Leave for 20 minutes to swell.
Combine berry puree (100 g) and water (50 g) at room temperature.
Mix pectin NH (3 g), sweetener (3–5 g), and optionally, allulose or erythritol (3 g).
Add the dry mixture to the berry mass. Stir. Leave for 5 minutes.
Place over medium heat. Bring to a boil. Cook for 2 minutes, stirring constantly.
Remove from heat. Add the swollen gelatin. Stir until completely dissolved. Pour 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 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 a small dosage and sweeteners. do not add gelatin; |
freeze if necessary. after thawing, stir due to possible separation. |
|
|
confit |
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 gives density and stability; |
freeze. after thawing, retains shape and texture. |
|
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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