Heat 1/3 of the puree to 60°C and add Gelatin Fast. Add the rest of the cold puree, cool to 20°C (wait for signs of gelation).
Beat the egg whites and Albumen and pour the cooked sugar (120°C) with the water over the foamy whites and whisk.
Whip the cream until soft peaks form.
Fold the meringue and cream into the cold purée.