Cost Breakdown

Critical Success Points

• • Cook the apples until a lightly caramelized compote is achieved
• • Prepare the Namelaka cream respecting the milk temperature so the gelatin works
• • Properly soak the biscuits so they stay moist
• • Add the insert before the final cream layer to avoid shifting
• • Press the biscuit base firmly before the final freezing

Safety Warnings

• • Handle hot milk carefully to avoid burns
• • Wear kitchen gloves when handling the hot mold
• • Observe the white chocolate melting times to prevent it from burning