Bordalou Basic with raspberry and rhubarb
Ingredients
- Bordalou Basic
- Rhubarb
- Raspberries
- Hazelnuts
- Gelfix
- Cress
Preparation
- Fill the bordalou with raspberries and rhubarb.
- 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.
- Cover with a layer of gelfix.
- Finish with hazelnuts, fresh raspberries and cress.
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
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