To know how much purée you need, measure how many deciliters your mold holds and multiply it by the number of molds you plan to make. Then you know exactly how much purée you need to thaw. Using our strawberry mold, each strawberry holds 2 tablespoons and the mold yields 15 strawberries = 4.5 dl.

Thaw the frozen purée in the oven at about 60 degrees Celsius. Then add your choice of gelatin and mix well. If you choose texture powder gelatin, you can mix it into cold purée, but you need to be quick because it sets fast. Use a jug or sauce dispenser to pour the purée into the molds. Let set in the fridge and then place in the freezer. When the purée is completely frozen, gently push out the strawberries.