Cost Breakdown

Critical Success Points

• • Whisk the eggs with the brown sugar until whitened
• • Incorporate the flour without breaking air bubbles
• • Precisely reach 121 °C for the meringue syrup
• • Incorporate the gelatin off the heat
• • Assemble the layers before the mousse starts to melt

Safety Warnings

• • Handle the 121 °C syrup with care to avoid burns.
• • Use the torch at a safe distance from the face and flammable surfaces.
• • Watch for splashes when pouring hot syrup onto the egg whites.