Heat the purees and the crushed fruits to 40°C, then add Natur Alg. Blend using an immersion blender. Bring to a boil, then add the sugar, Natur Sweet and Glucose P. Cook to 68°Brix and spread onto a Silpat. Leave to set for at least 6 hours. Blend in a Robot Coupe at medium speed until smooth and creamy texture. Transfer to a piping bag without a nozzle.