Cost Breakdown

Critical Success Points

• • Reach exactly 30°C when melting the white chocolate.
• • Whip the cream and egg whites to firm peaks without over‑beating.
• • Fully dissolve the gelatin in the warm raspberry mixture.
• • Precise baking of the dacquoise at 160°C for 18 minutes.
• • Perfectly center the white mousse core within the raspberry mousse.

Safety Warnings

• • Handle the melted chocolate at 30°C carefully to avoid burns.
• • Use the kitchen torch in a well‑ventilated area and wear heat‑resistant gloves.
• • Do not consume the gelatin if you are vegan.