Ingredients

• Bordalou Basic
• Perfect Dessert Salsa Raspberry Hibiscus Tea
• Strawberries
• Dessert-Espuma Meringue Italienne
• Crème patissière
• Cress

Preparation

1. Bake the bordalou frozen for 20 to 25 min at 170°C, defrosted for 15 to 20 min and let cool off at room temperature before unmoulding.
2. Cover the bordalou with crème patissière and half strawberries.
3. Finish with Dessert-Espuma Meringue Italienne and cress.
4. Fill the jar with Perfect Dessert Salsa Hibiscus Tea.