To determine how much purée you need, measure how many decilitres your mold holds and multiply that by the number of molds you plan to make. That will tell you exactly how much purée you need to defrost. If you’re using our pineapple mold, each pineapple holds 1.2 dl and the mold makes 5 pineapples = 6 dl.

Defrost the frozen purée in the oven at around 60 degrees Celsius. Then add your choice of gelatin and blend well. If you’re using texture powder as gelatin, you can mix it into cold purée—but you need to work quickly as it sets fast. Use a jug or sauce dispenser to pour the purée into the molds. Let it set in the fridge, then transfer to the freezer. Once the purée is fully frozen, you can gently press out the pineapples.