To know how much purée you need, measure how many deciliters your mold holds and multiply that by the number of molds you plan to make. This way, you know exactly how much purée you need to thaw. If you use our apricot mold, each apricot holds 2 tablespoons, and the mold makes 15 apricots = 4.5 dl.

Thaw the frozen purée in the oven at about 60 degrees Celsius. Then add your choice of gelatin and blend well. If you choose texture powder as gelatin, you can mix it into cold purée, but you need to be quick as it sets fast. Use a pitcher 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, you can gently press out the apricots.