Cost Breakdown

Critical Success Points

• • Soften the butter without melting it
• • Baking the shortbread: watch the colour to avoid drying out
• • Incorporating the hot caramel into the cream: avoid splatters and sugar crystallization
• • Whipping the ganache: the ganache must be well chilled before whisking
• • Unmoulding after freezing: the ring must be removed gently to avoid damaging the decoration

Safety Warnings

• • The caramel and hot cream are very hot; wear kitchen gloves.
• • Never leave the sugar unattended while cooking the caramel to avoid burns.
• • Use a sharp knife for unmoulding to reduce the risk of slipping.