Tvorog Fritters with Berry Filling

Make the pectin confit: if using whole berries, warm them up with most of the sugar, blend until smooth, simmer over medium heat, and let cool to 50 degrees.

In a separate bowl, mix the remaining sugar with the pectin, sprinkle it rain-style into the puree, and boil for a couple of minutes.

Pour the confit into a silicone half-sphere mold or let it cool and transfer it to a pastry bag.

For the fritters, press the cold tvorog through a sieve, then combine with rice flour, egg yolks, powdered sugar, and vanillin.

Divide the tvorog dough into equal pieces and flatten them out on a flour-dusted surface.

Place the berry filling onto the flattened tvorog, pinch the edges tightly, and shape them into fritters.