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. That way, you know exactly how much purée to thaw. If you use our blueberry mold, each blueberry holds 1 teaspoon and the mold makes 35 blueberries = 1.75 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 as gelatin, you can mix it into cold purée, but you must be quick because it sets fast. Use a pitcher or sauce dispenser to pour the purée into the molds. Let it set in the fridge, then place it in the freezer. When the purée is completely frozen, you can gently push out the blueberries.