The ingredients
• 200g of white chocolate
• 140g of fliquid fresh cream
• 60g of Madagascar Vanilla Bordier Butter
• A pinch of salt
• 100g of roasted almonds
• 200g of rhubarb compte
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White chocolate ganache and Madagascar Vanilla Bordier butter, rhubarb and roasted almonds
Facile
4 people
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Heat the cream and butter in a saucepan. Once the mixture has come to a boil, pour in the white chocolate, cut into squares. Cover and let it stand for a few minutes. Mix well to obtain a smooth ganache. Leave to cool and place in the fridge for at least 2 hours.
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Arrange and spread the rhubarb compote on a plate, along with some nice quenelles of Madagascar Vanilla Bordier Butter Ganache. Sprinkle with toasted almonds.
Maison Bordier: 4 professions
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
Cheese refiner
The House’s primary expertise: selecting and caring for the finest cheeses.
Creamery products
A selection of the finest creamery products made by passionate farmers and craftsmen.
Grocery products
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