Soak the gelatin in fruit puree to bloom (5 tsp fruit juice concentrate frozen with 1 tsp gelatin, sprinkled. Let set a full 5 min or a little more.
Heat the gelatin fruit juice mixture in a melting pot set in hot water, stirring or whisking.
Cool the gelatin, but leave just enough mild warmth to be pourable and blend easily. If adding to custard or pastry cream or meringue, add when it is a little warm also.
You can now use this to add fruit flavor to whipped cream, meringue, custard, pastry cream, or mousse
Drizzle the gelatine fruit mixture into your dessert mixture.and blend.
