Cost Breakdown

Critical Success Points

• • Press the biscuit base firmly to avoid cracks
• • Fully dissolve the gelatin in the hot purée
• • Let the gelled strawberry purée cool before incorporating it into the cream cheese
• • Cool each layer (base, filling, gelée) sufficiently before adding the next
• • Let the gelée set for at least 2 hours in the refrigerator

Safety Warnings

• • Be careful with the hot strawberry purée to avoid burns
• • Handle the gelatin with clean hands and avoid contact with eyes
• • Use a sharp knife to cut the strawberries