Instructions: Pass fruit puree through a sieve or chinois to remove any fruit chunks or seeds. It is very important that the puree be as smooth as possible. Combine puree, water and corn syrup in a sauce pan. If you are using sheet gelatin, soften in a small amount of cold water. When softened, remove from water and squeeze out excess water. Over low heat, gently heat fruit mixture until warm and add your gelatin. Remove from heat and stir until gelatin is dissolved.

Pour fruit puree into an Isi siphon compressor (see Note), making sure not to fill it more than halfway. Fill siphon with 2 air cartridges according to the manufacturers instructions. Chill for about 1 hour, and shake well before using.

Note: Isi siphon compressors are available at Sur La Table gourmet cookware stores. They sell for $34.95 for a 1/2-pint size to $74.95 for a quart-size.

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