recette beurre bordier vanille chocolat blanc amande rhubarbe


For 4 people

For the ganache

  • 200g of white chocolate
  • 140g of fliquid fresh cream
  • 60g of Madagascar Vanilla Bordier Butter
  • A pinch of salt

For the dressing

  • 100g of roasted almonds
  • 200g of rhubarb compte


  1. 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.
  2. Mix well to obtain a smooth ganache. Leave to cool and place in the fridge for at least 2 hours.
  3. Arrange and spread the rhubarb compote on a plate, along with some nice quenelles of Madagascar Vanilla Bordier Butter Ganache. Sprinkle with toasted almonds.


Recipes imagined and created by @juliette_meyer_