Making the Viral TikTok Fruit Shaped Desserts Strawberry Peach Pear

Ingredients

• 300 g Canned Peaches (drained and chopped)
• 200 g Canned Apricots (drained and chopped)
• 100 g Granulated Sugar (for peach puree)
• 5 g Pectin (Powdered) (helps set the fruit puree; available in baking aisle)
• 15 ml Lemon Juice (freshly squeezed)
• 12 pcs Gelatin Leaves (for both mousse and caramel cream; bloom in cold water)
• 4 pcs Egg Yolks (room temperature)
• 80 g Granulated Sugar (for mousse) (split with puree sugar)
• 1 tsp Vanilla Extract (pure vanilla)
• 200 ml Whole Milk (for Earl Grey mousse)
• 200 ml Heavy Cream (cold for whipping)
• 5 g Earl Grey Tea Leaves (loose leaf, steeped in milk)
• 3 pcs Egg Whites (room temperature)
• 60 g Granulated Sugar (for duqqa cake) (added gradually to egg whites)
• 80 g Almond Flour (finely ground almonds)
• 30 g Powdered Sugar (for duqqa cake)
• 30 g All‑Purpose Flour (sifted)
• 1 pinch Salt
• 300 g Fresh Pears (peeled and thinly sliced)
• 80 g Granulated Sugar (for pear puree)
• 5 g Pectin (for pear puree)
• 250 g Mascarpone Cheese (room temperature)
• 100 g Powdered Sugar (for mascarpone cream)
• 100 ml Caramel Sauce (store‑bought or homemade)
• 150 ml Whole Milk (for caramel cream)
• 150 ml Heavy Cream (for caramel cream)
• 400 g Fresh Strawberries (hulled and sliced thin)
• 80 g Granulated Sugar (for strawberry puree)
• 15 g Corn Starch (for slurry)
• 100 ml Water (for strawberry slurry)
• 200 g White Chocolate (high‑quality, chopped)
• 30 g Cocoa Butter (for tempering and thinning chocolate)
• 1 drop Food‑Grade Color (Peach) (peach‑orange hue)
• 1 drop Food‑Grade Color (Kiwi) (light green hue for pear)
• 1 drop Food‑Grade Color (Strawberry) (vivid red hue)

Instructions

1. Prepare Peach & Apricot Puree

   Drain and chop the canned peaches and apricots. In a saucepan combine them with lemon juice, bring to a gentle simmer until soft, then blend to a smooth puree.

   Time: PT10M

   Temperature: medium heat

2. Set Peach Puree with Pectin

   Return the puree to the saucepan, add granulated sugar and pectin, whisk until dissolved, and cook 2–3 minutes more. Pour into peach molds and place in the freezer to set.

   Time: PT8M

   Temperature: medium heat

3. Prepare Pear Puree

   Peel and thinly slice fresh pears. In a saucepan combine pears, lemon juice, sugar and pectin. Cook until pears are soft, then blend to a puree and strain.

   Time: PT12M

   Temperature: medium heat

4. Set Pear Puree

   Return strained pear puree to the pan, cook 2–3 minutes until slightly thickened, then fill pear molds and freeze.

   Time: PT5M

   Temperature: medium heat

5. Prepare Strawberry Puree & Slurry

   Hull and thinly slice strawberries. Combine with lemon juice and sugar, cook until soft, then strain. In a separate bowl mix corn starch with water to a slurry, return strawberry puree to heat, add slurry and cook until thick.

   Time: PT15M

   Temperature: medium heat

6. Set Strawberry Puree

   Pour thickened strawberry puree into strawberry molds and freeze until firm.

   Time: PT5M

7. Bloom Gelatin for Mousse

   Place gelatin leaves in a bowl of cold water and let soften for 5 minutes.

   Time: PT5M

8. Steep Earl Grey Milk

   Heat milk in a saucepan to just below boiling, add Earl Grey tea leaves, steep 5 minutes, then strain.

   Time: PT8M

   Temperature: just below boiling

9. Temper Egg Yolks

   In a bowl whisk egg yolks with sugar and vanilla. Slowly pour a ladle of the hot tea‑infused milk into the yolk mixture while whisking constantly.

   Time: PT5M

10. Cook Mousse Base

    Return the tempered yolk mixture to the saucepan, cook over medium heat, stirring, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the softened gelatin until fully dissolved.

    Time: PT10M

    Temperature: medium heat

11. Whip Cream for Mousse

    Whip heavy cream to soft peaks; do not over‑whip.

    Time: PT5M

12. Fold Mousse Together

    Fold a third of the whipped cream into the warm mousse base, then gently fold in the remaining cream until smooth.

    Time: PT5M

13. Prepare Almond Duqqa Cake

    Whip egg whites to soft peaks, gradually add sugar while continuing to whip to stiff peaks. In a separate bowl whisk almond flour, powdered sugar, flour, and salt; sift together. Fold dry mixture into the egg‑white foam in three additions.

    Time: PT15M

14. Pipe Duqqa Cake into Molds

    Using a piping bag, pipe a thin layer of the almond cake into each frozen fruit mold, covering the bottom.

    Time: PT5M

15. Assemble Pastries – Peach

    Remove peach molds from freezer. Pipe a layer of Earl Grey mousse over the almond cake, then add a small dollop of peach puree on top. Freeze again until firm.

    Time: PT10M

16. Assemble Pastries – Pear

    Remove pear molds from freezer. Pipe a layer of mascarpone caramel cream, add a thin almond cake layer, then a spoonful of pear puree. Freeze until set.

    Time: PT10M

17. Assemble Pastries – Strawberry

    Remove strawberry molds from freezer. Pipe a light strawberry‑flavored mousse (prepared like step 12 but using strawberry puree instead of Earl Grey), then add a thin almond cake layer, finish with strawberry puree. Freeze.

    Time: PT10M

18. Temper White Chocolate

    Melt white chocolate and cocoa butter together in a double boiler to 45°C, stir until smooth, then cool to 31°C (tempering). Add appropriate food‑grade color for each fruit batch.

    Time: PT15M

    Temperature: 45°C then 31°C

19. Chocolate Dipping

    Using a fork or dipping tool, submerge each frozen pastry into the tempered white chocolate, allowing excess to drip off. Place on a parchment‑lined tray and let set at room temperature.

    Time: PT20M

20. Final Chill

    Transfer the chocolate‑coated pastries to the freezer for at least 30 minutes before serving to ensure full set.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Canned Peaches: fresh peaches (if in season), canned nectarines
• Instead of Canned Apricots: fresh apricots, canned peaches
• Instead of Granulated Sugar: coconut sugar, brown sugar
• Instead of Pectin (Powdered): commercial fruit set gel, agar‑agar (use less)
• Instead of Lemon Juice: lime juice, white wine vinegar (1 tsp)
• Instead of Gelatin Leaves: powdered gelatin (1 tsp), agar‑agar (use 1/2 tsp)
• Instead of Egg Yolks: pasteurized egg yolks
• Instead of Granulated Sugar (for mousse): caster sugar
• Instead of Vanilla Extract: vanilla bean seeds
• Instead of Whole Milk: half‑and‑half
• Instead of Heavy Cream: whipping cream
• Instead of Earl Grey Tea Leaves: English Breakfast tea (different flavor)
• Instead of Egg Whites: pasteurized egg whites
• Instead of Granulated Sugar (for duqqa cake): caster sugar
• Instead of Almond Flour: ground almonds, nut flour blend
• Instead of Powdered Sugar: icing sugar
• Instead of All‑Purpose Flour: cake flour
• Instead of Salt: sea salt
• Instead of Fresh Pears: cooked apples
• Instead of Granulated Sugar (for pear puree): coconut sugar
• Instead of Pectin (for pear puree): agar‑agar (use less)
• Instead of Mascarpone Cheese: cream cheese (less rich)
• Instead of Powdered Sugar (for mascarpone cream): icing sugar
• Instead of Caramel Sauce: golden syrup
• Instead of Whole Milk (for caramel cream): half‑and‑half
• Instead of Heavy Cream (for caramel cream): whipping cream
• Instead of Fresh Strawberries: fresh raspberries
• Instead of Granulated Sugar (for strawberry puree): cane sugar
• Instead of Corn Starch: arrowroot powder
• Instead of White Chocolate: cocoa butter + milk chocolate blend
• Instead of Cocoa Butter: vegetable oil (will affect snap)
• Instead of Food‑Grade Color (Peach): natural beet‑orange blend
• Instead of Food‑Grade Color (Kiwi): matcha powder (tiny amount)
• Instead of Food‑Grade Color (Strawberry): natural beet juice

Equipment Needed

• Digital Kitchen Scale
• Mixing Bowls
• Saucepan
• Fine Mesh Sieve
• Whisk
• Hand Mixer or Stand Mixer
• Thermometer
• Silicone Fruit‑Shaped Molds
• Piping Bag with Small Tip
• Spatula
• Double Boiler or Microwave‑Safe Bowl
• Cooling Rack (optional)
• Silicone Baking Mat (optional)
• Sharp Knife
• Measuring Spoons

Critical Steps — Do Not Skip

• Blooming gelatin properly to avoid grainy mousse.
• Tempering white chocolate for a crisp snap.
• Temper egg yolks to prevent curdling.
• Do not over‑whip cream or egg whites.
• Freeze each layer before adding the next to maintain shape.

Chef Tips from the Video

• Use fresh, in‑season fruit for the purees whenever possible for brighter flavor.
• For a smoother mousse, strain the hot milk‑tea mixture before adding to the yolks.
• Chill the mixing bowl before whipping cream – it yields more volume.
• If cocoa butter is too expensive, substitute with a neutral oil, but expect a softer snap.

Troubleshooting

Storage

Refrigerator: Can be kept in an airtight container for up to 3 days (uncoated).

Freezer: Best stored frozen, wrapped individually, for up to 1 month.

Room temperature: Not recommended; chocolate coating may melt.

Make-Ahead Tips

• Prepare all fruit purees and freeze them the day before.
• Mousse can be made 24 hours ahead; keep covered and refrigerated.
• Chocolate coating can be tempered and kept warm in a heat‑proof bowl for quick dipping.

Frequently Asked Questions