Kuli filling
A source of vitamins and antioxidants, this dessert has a low glycemic index thanks to erythritol, making it ideal for maintaining blood sugar levels. The vibrant taste of strawberries adds freshness and sweetness, satisfying the craving for sweets without extra calories.
Combine berry puree (100 g) and water (50 g) at room temperature.
Mix pectin NH (3 g), sweetener (15–20 g), and optionally allulose (3 g).
Pour the dry mixture into the berry mass. Mix thoroughly. Let it sit for 5 minutes.
Place the mixture over medium heat. Bring to a boil. Cook for 2 minutes, stirring constantly.
Remove from heat. Pour into a mold or container. Cover with plastic wrap touching the surface. Cool at room temperature.
Refrigerate for at least 4 hours for stabilization.
Comparison of Fillings
|
filling |
features |
application |
composition |
freezing |
|
kuli |
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 a small dosage and sweeteners. do not add gelatin; |
freeze if necessary. stir after thawing due to possible separation. |
|
denser. holds shape. cuts well. stable and plastic structure; |
make inserts in mousse and biscuit cakes. use for layers and tartlets; |
combine pectin NH and gelatin. this gives density and stability; |
freeze. retains shape and texture after thawing. |
|
|
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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