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Ganache de chocolat blanc et Beurre Bordier à la Vanille de Madagascar, rhubarbe et amandes grillées

Our Recipes

White chocolate ganache and Madagascar Vanilla Bordier butter, rhubarb and roasted almonds


4 people

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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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.

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