Cost Breakdown

Critical Success Points

• • Whisk the egg whites to stiff peaks (10 min).
• • Temper the pistachio cream without curdling.
• • Incorporate the gelatin while it is still hot.
• • Freeze the log for at least 4 hours before unmolding.
• • Use the torch carefully to release the mold.

Safety Warnings

• • Handle the torch with care, avoid direct flame on the skin.
• • Boil the milk and cream carefully to avoid hot splatters.
• • Use kitchen gloves when unmolding the frozen product.