Bring the puree to a boil, add sugar with pectin, mix well and boil for 2-3 minutes. Pour into molds and freeze.
Boil the syrup from sugar and water to 118 degrees, pour in a thin stream into the whipped yolk. Whip until cool. Melt the chocolate, bring 200 g cream and vanilla to a boil and combine with chocolate, beat with a blender. Add beaten egg yolks and melted gelatin. Separately whip 400 g of cream. And combine with chocolate mass.
Beat sugar with eggs, combine with flour, cocoa (previously sifted) and almond powder until thick foam. Bake at 180 degrees for 10 minutes.
Water, glucose, sugar and bring to a boil, add sifted cocoa, boil for 2-3 minutes. Remove from heat and add melted gelatin and gel. Punch with a blender, strain. Let it brew for at least 7 hours.
Pour the mousse into the mold, spread the coolies, again the mousse, the biscuit. And put it in the freezer. When the cake hardens, cover it with glaze and decorate