Cost Breakdown

Critical Success Points

• • Soak the gelatin properly (20 min in cold water).
• • Cook the mousse base to exactly 82 °C so the gelatin sets.
• • Freeze the insert before assembly to prevent it from melting.
• • Soak the biscuits with syrup to ensure the cake stays moist.

Safety Warnings

• • Handle the saucepan with care: the sugar‑fruit mixture can reach high temperatures.
• • Use a thermometer to reach 82 °C without exceeding, to avoid burning the mousse.
• • Be careful of splashes of hot chocolate or syrup when mixing.