Cost Breakdown

Critical Success Points

• • Whipping the whites to stiff peaks
• • Delicate incorporation of dry ingredients without breaking the whites
• • Cooking the custard to 115 °C
• • Complete dissolution of the gelatin
• • Full freezing before unmoulding
• • Using the torch to release the ring

Safety Warnings

• • The boiling syrup can cause burns; handle with care.
• • The custard reaches 115 °C; avoid any skin contact.
• • The torch produces an open flame; keep away from flammable materials.
• • The eggs are cooked in the custard, but ensure the temperature reaches 115 °C to eliminate any risk of salmonella.