Cost Breakdown

Critical Success Points

• • Properly hydrate the gelatin before adding to hot preparations.
• • Melt the butter without overheating before incorporating into the base.
• • Allow the confit and mousse to cool to room temperature before adding gelatin.
• • Refrigerate each layer for the indicated time to set completely.
• • Unmold gently to avoid breaking the squares.

Safety Warnings

• • Be careful when handling hot melted butter.
• • Do not consume undissolved gelatin.
• • Use a sharp knife for unmolding.
• • Watch the saucepan during confit cooking to avoid overflow.