Search results

Roasted Bananas, Spices, Rum and Bordier Butter with Chocolate and cocoa bean nibs from Ghana

Cut bananas lengthwise into 2. Melt the butter in a hot frying pan, then add the sugar and spices.

Pear-tonka crumble with Bordier Butter with Chocolate and cocoa bean nibs from Ghana

Preheat oven to 190°C. Peel and cut the pears into large slices and arrange in ovenproof ramekins. Grate a little tonka bean over the pears.

Madeleines with Bordier Butter with Chocolate and cocoa bean nibs from Ghana

Preheat oven to 200°C. Soften butter. Mix the eggs with the sugar, then gradually add the flour, baking powder and softened butter.

Gingerbread with Bordier Butter with Chocolate and cocoa bean nibs from Ghana and mandarin peel

Preheat oven to 180°C. In a saucepan, melt the honey, brown sugar and milk until just boiling. Remove from heat and stir in diced butter.

Duck breast, roasted fig flowers, balsamic sauce and Bordier Butter with Chocolate and cocoa bean nibs from Ghana

Preheat oven to 180°C. Cut a cross into the unpeeled figs. Put them in the oven for around 15/20 min with 30g of butter cut into pieces, making sure to place a small knob of butter in each fig. The figs should be roasted.

Cocotte of white pudding with spices and Bordier Butter with Chocolate and cocoa bean nibs from Ghana

Prepare the mashed butternut: peel and roughly cube the butternut, cook in salted water, then blend until smooth, add the 4 spices and mix with 15g butter.

Roasted Tournedos, Bordier Butter with Chocolate and cocoa bean nibs from Ghana, Madagascar Pepper, Mashed celery

Prepare the mashed celery with vanilla. Cook the peeled celery, cut into large cubes, in boiling salted water, then blend with the cream and vanilla butter.