Cost Breakdown

Critical Success Points

• • Whisk egg yolks and sugar until fully pale.
• • Fold in dry ingredients without breaking air bubbles.
• • Bake the biscuit: watch the colour to avoid drying out.
• • Fully dissolve gelatin in the chestnut cream.
• • Mousse assembly: fold in the whipped cream delicately.
• • Freeze for at least 4 hours before unmoulding.

Safety Warnings

• • Handle the oven at 180 °C with care to avoid burns.
• • Melted chocolate can be very hot; avoid splatters.
• • Use the kitchen torch at a safe distance from the face and flames.