Introduction

These fruit-shaped pastries are a delightful and visually stunning dessert that capture the essence of fresh fruit with creamy mousse and a glossy finish. Perfect for special occasions or impressing guests, they combine fruit purée, white chocolate mousse, and colorful cocoa butter sprays for a beautiful presentation.

Four small fruit-shaped desserts sit on a white square plate, each on a round brown cookie base. One is shaped like a shiny light yellow banana with smooth texture. Another is a bright orange glossy sphere with a small green leaf on top. The third looks like a green pear with a brown stem and a smooth, slightly shiny surface. The last dessert is cut to show layers: a bright orange jelly-like dome on top, a thick white creamy middle layer, a textured orange center, and a thin brown cookie base. A silver fork touches the sliced dessert. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mango purée
1/2 cup diced mango
1 tsp lime juice
1/4 cup sugar
1 tsp pectin
1 1/2 cups heavy cream
1 cup white chocolate
2 tsp gelatin
Yellow/orange cocoa butter spray
2 cups peeled peaches
1 tsp lemon juice
1 tsp lime juice
1/4 cup sugar
1 tsp pectin
1 tbsp crème de pêche
1 1/2 cups heavy cream
1 cup white chocolate
1 tbsp lemon verbena or lemon zest
2 tsp gelatin
Peach tone cocoa butter spray
3/4 cup lemon curd
1 tsp lemon zest
1/4 cup sugar
1 1/2 cups heavy cream
1 cup white chocolate
2 tsp gelatin
Yellow cocoa butter spray
1 cup strawberry purée
1/2 cup diced strawberries
1/4 cup sugar
1 tsp pectin
1 1/2 cups heavy cream
1 cup white chocolate
2 tsp gelatin
Red cocoa butter spray
1/2 cup coconut milk
1/4 cup toasted coconut
1/2 cup coconut purée
1 1/2 cups heavy cream
1 cup white chocolate
2 tsp gelatin
Chocolate shell or brown cocoa butter spray
1 cup grape juice or purée
1/4 cup sugar
1 1/2 cups heavy cream
1 cup white chocolate
2 tsp gelatin
Purple cocoa butter spray
1 cup blueberry purée
1 tsp lemon zest
1/4 cup sugar
1 1/2 cups heavy cream
1 cup white chocolate
2 tsp gelatin
Blue/violet cocoa butter spray
1/2 cup orange juice and zest
1/2 cup orange marmalade
1 1/2 cups heavy cream
1 cup white chocolate
2 tsp gelatin
Orange cocoa butter spray
1 cup banana purée
1/4 cup crushed banana chips
1/4 cup sugar
1 1/2 cups heavy cream
1 cup white chocolate
2 tsp gelatin
Yellow cocoa butter spray
1 cup pear purée
1 tsp lemon juice
1/4 cup sugar
1 1/2 cups heavy cream
1 cup white chocolate
2 tsp gelatin
Green cocoa butter spray

Instructions

Step 1: Prepare the fruit purée for each fruit variety. If using fresh fruit, reduce it with sugar and pectin until slightly thickened.
Step 2: Pour the purée into small molds to create the frozen inserts for the pastries. Freeze these completely until solid.
Step 3: Heat half of the heavy cream with any zest or flavoring you want to add. Pour the hot cream over the white chocolate to melt it smoothly.
Step 4: Add bloomed gelatin to the melted chocolate mixture. Stir in the remaining chilled cream and any extra purée or purée-based liqueur. Blend well and chill the mixture overnight for best texture.
Step 5: Whip the chilled mousse mixture until it forms soft peaks, ready for molding.
Step 6: Fill silicone fruit molds halfway with the whipped mousse. Insert the frozen fruit purée core, then cover with more mousse to fill the mold completely.
Step 7: Freeze the filled molds for at least 6 hours or until fully solid.
Step 8: Carefully unmold each fruit-shaped pastry. Spray them with the appropriate colored velvet cocoa butter or glaze to mimic the natural appearance of the fruit.
Step 9: Optionally, decorate with edible stems or leaves for a final authentic touch. Store the pastries in the freezer until ready to serve.

Tips & Variations

Use silicone molds shaped like the specific fruit you want for the most realistic presentation.
Make sure to bloom gelatin properly in cold water before adding it to the hot mixture to avoid lumps.
Frozen fruit inserts should be fully solid to maintain shape inside the mousse.
Experiment with adding a splash of fruit liqueur to the mousse for an adult twist.
Velvet cocoa butter sprays can be substituted with a shiny fruit glaze for a different finish.

Storage

Store these fruit-shaped pastries in the freezer in an airtight container to maintain their shape and freshness. They can be kept frozen for up to one month. To serve, thaw in the refrigerator for 1-2 hours until soft but still chilled. Avoid warming to room temperature to preserve texture and appearance.

How to Serve

The image shows four fruit-shaped desserts on a white square plate with rounded edges, placed on a wooden table. The desserts are shaped like a banana, an orange, a pear, and one orange-shaped dessert cut open. Each dessert sits on a thin, round cookie base with a golden edge. The banana dessert is pale yellow with a smooth, shiny surface and a dark brown tip. The whole orange dessert has a bright orange glossy surface with a small green leaf on top, showing a bumpy texture like real fruit skin. The pear-shaped dessert is light green with a shiny texture and a small brown stem on top. The cut orange dessert reveals four layers from bottom to top: a thin brown cookie base, a light brown crunchy layer, a thick white creamy layer, a textured orange fruit-like filling in the center, and a shiny bright orange glaze covering the top half. A silver fork rests on the cut dessert, held by a woman's hand on the right side of the image. The plate is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pastries without gelatin?

Gelatin is important for setting the mousse and ensuring it holds its shape, especially when frozen. Replacing it will affect texture, but agar-agar could be an alternative, keeping in mind it sets firmer and faster.

Can I use other fruits for the purée inserts?

Yes, you can use any fruit that makes a good purée. Just adjust sugar and pectin accordingly to achieve the right consistency for freezing and molding.