Mousse aux Fruits

• 4 gelatin leaves or 12 grams (4 teaspoons) unflavored granulated gelatin

Prepare your mise en place.

Place the gelatin leaves in a small bowl with cold water to cover and let soak for a minute or two to soften.

Place half of the fruit purée in a medium saucepan over medium heat. Heat, stirring with a wooden spoon, for just a minute or two or until hot. Do not cook.

Remove the purée from the heat. Squeeze the excess water from the gelat