Cost Breakdown

Critical Success Points

• • Mix pectin with sugar before adding the fruit.
• • Bring purées to a boil for 30 seconds then cool quickly.
• • Incorporate gelatin off the heat and dissolve fully.
• • Keep mango purée below 30 °C before folding into whipped cream.
• • Tap the mold to eliminate air bubbles before each freezing step.
• • Freeze each layer completely before adding the next.
• • Press the biscuit base firmly to prevent collapse.

Safety Warnings

• • Be careful of burns when handling melted chocolate and hot purées.
• • Do not let gelatin boil; it destroys its gelling power.
• • Wear kitchen gloves if handling very hot chocolate.