Bordalou base with Peach
Ingredients
- Bordalou Basic
- Cream
- peach
- Limon Cress
Method
- Bake the frozen Bordalou for 20 to 25 minutes (thawed 15 to 20 minutes) at 170°C and let it cool at room temperature before removing from the mold.
- Whip the cream.
- Cut the peach into pieces.
- Make a tower of whipped cream on the cold bordalou.
- Finish the bordalou with the pieces of peach and Limon Cress.
Source: https://www.didess.be/nl/inspiratie-en-tips/bordalou/bordalou-basis-met-perzik
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