To calculate how much purée you need, measure how many decilitres your mould holds and multiply by the number of moulds you plan to make. That way, you’ll know exactly how much purée to thaw. If you use our pear mould, each pear holds 1.2 dl and the mould gives 5 pears = 6 dl.

Thaw the frozen purée in the oven at around 60°C. 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 jug or sauce dispenser to pour the purée into the moulds. Let set in the fridge and then place in the freezer. Once fully frozen, gently press the pears out.