Millionaires Shortbread

Millionaires Shortbread

A visually stunning dessert created using the finest quality ingredients and a few magic touches from our SOSA range. Smooth and sweet caramel paired with hazlenut and tonka bean flavourings make this dessert extra special.

For The Apricot Airbag...

For The Hazelnut Shortbread...

For The Tonka Bean Caramel...

For Garnish...

To make The Airbag - 1 Day Before...

1. Add the water and then all the dry ingredients to a saucepan, heat slowly mixing all the time with a silicone spatula. The mixture will start to come away from the sides, keep heating until it reaches a choux pastry consistency. The mixture can now be added to a piping bag and piped in random patterns onto baking parchment. Leave this in a dehydrator if you have one but if not somewhere warm like a proving drawer or just a warm room. This needs to be completely dry before using so leave overnight.

To make The Shortbread...

1. Roast the hazelnuts for 10 minutes at 180C and then blend into a fine powder. Into a mixer add the sugar and butter and cream until light and fluffy. Then gradually add the sifted flour, followed by the hazelnuts until the mixture comes together into a stiff ball.
2. Leave the dough to rest in the fridge for an hour before rolling out just under 1cm thick.
3. Bake on sheets at 180C for 10-12 minutes. Once left to cool this can then be blended and stored in an air tight container ready for assembling the dessert in service.
4. Heat the caramel slowly in a pan with the Tonka aroma. You don’t need to boil the caramel, just heat it to infuse the Tonka bean flavour. Keep on a gentle heat for 5 minutes then leave to cool. Add the cooled mixture to a piping bag ready for plating.

To Plate...

1. Plating the dessert should be fast in service. Begin by spooning the shortbread crumb into a rectangle mold about 2cm thick, squash it into the mold to give it some density then top with the chocolate popping candy. Leave the mold on to keep it together while you dress the plate.
2. Pipe different sized dots of the caramel tapering away from the main dessert. Place some apricot segments in a dry frying pan to colour them. Next scatter the freeze dried Apricot pieces between the caramel and add discs of tempered chocolate. The final touch is to fry the dried airbag at 200C for 3-5 seconds. Remove the rectangle mold and place the final garnish on top. Suggestion to serve with Hazelnut and Tonka bean ice cream.