gary danko: assemblage

place a vanilla shortbread disk on a plate.

use a ring cutter and torch to cut the ganache into a round. use the torch to flame the sides of the ring cutter to remove ganache [you may avoid this altogether by just cutting the ganache with the circular cutter then romoving it with a large flat spatula].

place the ganache on top of the shortbread.

sprinkle some toasted coconut onto the ganache. this will prevent the ice cream from sliding sround.

scoop the ice cream and

place a chocolate coconut disk on top.



[in front of your guests,] pour the warm caramel sauce slowly onto disk, waiting for the suace to melt the disk.


this is part six of six for the vanilla shortbread with bittersweet chocolate ganache recipe