Cost Breakdown

Critical Success Points

• • Dough resting (2 h) to avoid shortbread shrinking
• • Brush the shortbread with white chocolate to waterproof the biscuit
• • Incorporate the gelatin into the still‑warm raspberry purée to ensure setting
• • Allow the cream to set in the refrigerator before final assembly

Safety Warnings

• • Handle the hot oven (180°C) with care.
• • The melted white chocolate is very hot; avoid splatters.
• • Boiling raspberry purée can cause burns.
• • The gelatin must be well drained before incorporation.