Bordalou Basic with Rhubarb
Ingredients
- Bordalou Basic
- Rhubarb
- Maxi Quenelle Red Fruits - Elements by Didess
- Perfect Dessert Salsa Raspberry Hibiscus Tea - Elements by Didess
- Whipped cream
- Cress
Preparation
- Fill the bordalou with half plums.
- Bake the bordalou frozen for 40 to 45 min at 170°C, thawed for 35 to 40 min and let cool to room temperature before unmoulding.
- Finish with a piece of baked rhubarb, Maxi Quenelle Red Fruit and Perfect Dessert Salsa Raspberry Hibiscus Tea.
Serving tips
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A traditional biscuit batter, filled with a delicious, smooth frangipane filling. This bordalou base can be finished with a topping of your choice. Bake it for a while for a freshly baked dessert.
Bordalou Basic Ø14 cm
A traditional biscuit dough, filled with a creamy filling with added almond brioche.