Cherry filling

Blend the frozen cherries (200 g) with an immersion blender until pureed.

Transfer the puree to a saucepan. Mix allulose (60 g) with pectin NH (10 g) and stir.

Over medium heat, constantly stirring, gradually add the dry mixture to the puree and bring to a boil.

Immediately remove from heat, pour the mixture into a container, and cool to room temperature.

Then refrigerate for 2 hours or overnight for stabilization.

After stabilization, blend the mixture with an immersion blender.