Cost Breakdown

Critical Success Points

• • Bring the jelly to a boil without letting the sugar caramelize
• • Precisely reach 83‑85 °C during the custards
• • Properly rehydrate the gelatin
• • Allow each layer to set in the freezer before adding the next
• • Check the mousse consistency before final assembly

Safety Warnings

• • Handle boiling liquids carefully to avoid burns.
• • Use the thermometer to avoid overheating the custard.
• • Do not let the gelatin dry out before adding it.