Fruit Cremeux

• 5 g gelatin sheets
• 200 g fruit puree
• 65 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Bring puree to a boil in a small pot. Whisk to combine yolks, eggs and sugar in a small bowl and pour in hot liquid to temper. Return mixture to the pot and cook to 84°C, stirring constantly. Add gelatin and stir to dissolve. Cool to 40°C before adding butter and processing with a hand blender until smooth