Soft fruit centres

Heat the fruit puree in a pan.
Mix the dry ingredients.
Add the dry ingredients to the heated fruit puree and bring to
the boil for 2 minutes.
Place immediately in Silikomart Truffles 20 moulds.
Keep refrigerated.

Heat the fruit puree in a pan.
Mix the dry ingredients.
Add the dry ingredients to the heated fruit puree and bring to
the boil for 2 minutes.
Place immediately in Silikomart Truffles 20 moulds.
Keep refrigerated.

Heat the fruit puree in a pan.
Mix the dry ingredients.
Add the dry ingredients to the heated fruit puree and bring to
the boil for 2 minutes.
Place immediately in Silikomart Truffles 20 moulds.
Keep refrigerated.

Weigh out all the dry ingredients in the mixing bowl.
Using the beater, mix the dry ingredients and gently fold in the eggs.
Once the mixture is even, pour into a piping bag and use
immediately.

(to be made 4 times, one chantilly per puree)

Melt the gelatin mass and stir into the puree.
Chill the mixture until it has a “yoghurt” texture.
Then fold in the whipped cream.
Place in a piping bag, using the nozzle of your choice.
Use immediately.