Fruit Frozen “Sponge”

• 9 g silver gelatin sheets
• 325 g fruit puree
• 75 g

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

Bring puree, water, sugar and xanthan gum to a boil in a small pot. Remove from heat and stir in gelatin to dissolve. Refrigerate for a few hours until set. Whip in the bowl of a stand mixer fitted with a whisk attachment until fluffy. Spread onto a ¼-size sheet pan lined with a nonstick mat and freeze unt