Cost Breakdown

Critical Success Points

• • Cooking the custard to 83 °C
• • Incorporating the gelatin without burning it
• • Mixing the gelled custard with the whipped cream (avoid lumps)
• • Poaching the apricots without overcooking
• • Complete freezing before frosting

Safety Warnings

• • Boiling syrup can cause severe burns – handle with care.
• • Hot cream should be handled with gloves or a thick towel.
• • The gelatin must be fully dissolved to avoid hard lumps.