Ingredients

• Bordalou Basic
• Rhubarb
• Raspberries
• Hazelnuts
• Gelfix
• Cress

Preparation

1. Fill the bordalou with raspberries and rhubarb.
2. Bake the bordalou frozen for 55 to 60 min at 170°C, thawed for 45 to 50 min and let cool to room temperature before unmoulding.
3. Cover with a layer of gelfix.
4. Finish with hazelnuts, fresh raspberries and cress.