Cost Breakdown

Critical Success Points

• • Gelée must reach at least 60 °C before adding pectin.
• • Egg whites must be completely clean and dry before whipping.
• • Sugar syrup must reach 121 °C for a stable Italian meringue.
• • Mousse must be chilled sufficiently before assembling.
• • Meringue must be fully incorporated and cooled before piping.

Safety Warnings

• • Sugar syrup reaches 121 °C – handle with care to avoid burns.
• • Use a kitchen torch in a well‑ventilated area; keep flammable objects away.
• • Hot gelatin mixture can cause scalds; stir slowly and avoid splashing.