I just made this and this recipe is sadly, inaccurate. When adding the 3mm layer of gelatine to the mousse the mousse layer melts and mixes with the upper layer. Before adding the layer I chilled the mousse for 25min (5 more than instructed) and the temp difference was still too much. I would say let the mousse set up for 30, let the gelatine mix cool to ~40 deg. Pour the 3mm layer and let that set up and glue the first fruit layer down before doing anything else. This will limit any melting of the interface to the first 3mm pour. OP, we like you cooking but accuracy is a must 😅
