Warm Weather Millionaire’s Shortbread Recipe
crystallized ginger shortbread layered with Sake caramel and lemongrass chocolate ganache.
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Ingredients
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Shortbread, Caramel, and Ganache
Method
Preparation Steps
Make the Shortbread
Preheat the oven to 350°F (175°C). In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and cornstarch, mixing until just combined. Fold in the finely chopped crystallized ginger.
Bake the Shortbread
Press the shortbread mixture into the bottom of a greased 9x9 inch baking pan. Bake for 20-25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
Prepare the Sake Caramel
In a saucepan, combine the sugar and 1/4 cup of water over medium heat. Cook until the sugar dissolves and turns a golden brown, about 8-10 minutes. Remove from heat and carefully whisk in the heavy cream and Sake until smooth. Let cool slightly.
Assemble the Layers
Pour the Sake caramel over the cooled shortbread layer, spreading it evenly. Refrigerate for at least 30 minutes to allow the caramel to set.
Make the Lemongrass Ganache
In a small saucepan, heat the heavy cream with the chopped lemongrass until just boiling. Remove from heat and let steep for 15 minutes. Strain the cream to remove lemongrass bits, then pour it over the chopped dark chocolate. Let sit for a minute, then stir until smooth.
Finish the Dessert
Pour the lemongrass ganache over the set caramel layer. Refrigerate for another 1-2 hours or until the ganache is firm. Cut into squares and serve.