1. Make the Fruit Mousse

1. Bloom gelatin: sprinkle gelatin over cold water and let sit 5 minutes.
2. Heat fruit purée, sugar, and lemon juice in a saucepan until warm.
3. Add bloomed gelatin and whisk until fully dissolved.
4. Let the mixture cool to room temperature.
5. Fold in whipped cream until smooth and airy.
6. Pipe mousse into silicone fruit-shaped molds, filling ¾ full.
7. Add a small round of sponge cake (optional) to the center.
8. Freeze at least 4–6 hours, or overnight.

2. Make the Sponge Base (Optional)

1. Preheat oven to 350°F (175°C).
2. Beat eggs and sugar until pale and fluffy.
3. Add flour, baking powder, and vanilla; mix gently.
4. Spread batter on a baking sheet lined with parchment paper.
5. Bake 8–10 minutes, then cool and cut small discs to fit molds.

3. Prepare the Mirror Glaze

1. Bloom gelatin in cold water.
2. In a saucepan, heat sugar, water, and condensed milk until simmering.
3. Remove from heat and add chopped white chocolate.
4. Stir until melted and smooth.
5. Add bloomed gelatin and whisk until fully dissolved.
6. Strain to remove bubbles.
7. Tint glaze with gel food coloring, depending on the fruit:
   • Peach: orange + red + a touch of yellow
   • Apple: red, green, or yellow
   • Lemon: bright yellow
   • Pear: green + yellow
8. Cool glaze to 90–95°F (32–34°C).

4. Glaze the Frozen Mousse Cakes

1. Remove frozen mousse shapes from molds.
2. Place on a wire rack with a tray underneath.
3. Pour mirror glaze evenly over each cake until fully coated.
4. Add chocolate “stems” and edible leaves.

5. Serve

• Chill glazed cakes for 1 hour to set.
• Serve cold for best texture.