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. Then you know exactly how much purée to thaw. Using our raspberry mold, each raspberry holds 1 teaspoon and the mold makes 35 raspberries = 1.75 dl.

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