Bordalou Basic with nectarine
Ingredients
- Bordalou Basic 8cm
- Whipped cream
- Nectarine
Preparation
- Bake the bordalou frozen for 20 to 25 min at 170°C, thawed for 15 to 20 min and let cool to room temperature before unmoulding.
- Whip the cream.
- Cut the nectarine into pieces.
- Pipe a tower of whipped cream onto the cold bordalou.
- Top the bordalou with the nectarine pieces.
Serving tips
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