Cost Breakdown

Critical Success Points

• • Reaching 60 °C before adding pectin to the raspberry purée.
• • Tempering the egg yolk mixture into the hot coconut‑vanilla custard.
• • Cooking the raspberry gelée to a rolling boil and maintaining it for 5 minutes.
• • Baking the dacquoise discs just until lightly golden (15 minutes at 180 °C).
• • Achieving the correct sugar‑syrup temperature (121‑125 °C) for marshmallows.
• • Properly incorporating the hot syrup into the whipped egg whites without deflating them.
• • Coating the frozen entremets with red cocoa‑butter spray in a well‑ventilated area.

Safety Warnings

• • Hot sugar syrup reaches 125 °C – handle with care to avoid burns.
• • Use a food‑grade spray can outdoors or in a well‑ventilated area to avoid inhalation of propellant.
• • Gelatin sheets can be slippery; handle with clean hands to avoid contamination.