Chocolate-Free Mousse Flowers

Bloom the gelatin in cold water and let it sit until fully hydrated.

In a saucepan, combine the egg yolks, sugar, and fruit puree. Whisk constantly to cook the custard base. Once it comes to a boil, cook for about 1 minute, then strain.

Melt the bloomed gelatin in short 5-second bursts until fully dissolved, then whisk it into the hot custard base.

Whip the cold heavy cream until it reaches the consistency of slightly melted ice cream.

When the custard base cools to about 50°C, fold in the whipped cream in two stages, gently mixing until smooth. If the base has cooled down too much, warm it up slightly.

Pour the mousse into molds and gently tap the molds against the counter a few times to release any air bubbles.