Cost Breakdown

Critical Success Points

• • Cooking the pear compote until soft
• • Reach exactly 82 °C for the bavarois
• • Incorporate the whipped cream at ≤30 °C
• • Freezing the mousses for at least 2 h
• • Baking the biscuits at 180 °C until lightly golden
• • Infusing the vanilla for 1 h for a flavored ganache

Safety Warnings

• • Handle boiling liquids carefully to avoid burns
• • Use the spray gun only when hot, avoid skin contact
• • Do not let gelatin sit too long in hot water, otherwise it loses its gelling power