Mix the non-amylated icing sugar with Coldtex+ and Natur Lin. Gradually add this mixture to the compotée and the St-Germain liqueur, stirring continuously with a whisk until fully dissolved. Transfer to a piping bag and pipe into the "Vrille" silicone moulds (PCB ref. 087078) up to one-third of the height. Place the mould in the freezer.