Cost Breakdown

Critical Success Points

• • Hydrate the gelatin properly
• • Control the temperature at 82°C when heating the egg yolks
• • Fold in the whipped egg whites without deflating them
• • Observe the freezing times between each layer

Safety Warnings

• • Boil the cream carefully to avoid splatters.
• • Handle hot gelatin with gloves to prevent burns.
• • Use a thermometer to not exceed 82°C when heating the egg yolks.
• • Do not leave the ganache or bavarois at room temperature too long to avoid bacterial growth.