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Bordalou with caramel cream and lemon

Try the refined Bordalou with caramel cream and lemon, finished with exotic salsa and Fruit Sheets Lemon for a unique taste experience.

Ingredients

Bordalou

Maxi Sfera Exotic
Cress
Fruit Sheets Lemon
Bordalou base
Caramel cream
Exotic salsa

Preparation

  1. Preheat the oven to 170°C.
  2. Place the bordalou tarts on the baking tray with enough space between them.
  3. Bake at 170°C: thawed for about 15 to 20 minutes, frozen for about 20 to 25 minutes, depending on your type of oven.
  4. Let the pastries cool completely before removing them from the mold. Cool to room temperature.

  1. Remove the paper from the fruit sheets and cut them into the desired shape.
  2. Fry the sheets for 6 to 7 seconds at 170°C.
  3. Fold the fried sheets into the desired shape.

  1. Pour the bordalou with an exotic salsa to taste for a refreshing flavor.
  2. Place a Maxi Sfera Exotic on top of the bordalou and finish with dollops of caramel cream for a creamy and sweet taste.
  3. Decorate with pieces of Fruit Sheets Lemon and finish the whole with cress.