A quick bowl for a slow morning, cool fromage blanc, a scatter of raspberries, lemon zest and toasted almonds, then a spoonful of Hédène’s Rhododendron Honey, mild and refined, with a delicate note of rose.
Serves 2 · 5 min
Ingredients
- 1 cup (250 g) fromage blanc or Greek yogurt
- A handful of raspberries
- A little grated lemon zest
- 1 tbsp Rhododendron Honey (Hédène) per bowl
- Toasted sliced almonds
Method
- Divide 1 cup (250 g) of fromage blanc or Greek yogurt between two bowls.
- Top with a handful of raspberries and a little grated lemon zest.
- Spoon 1 tbsp of rhododendron honey over each bowl; its rose and lemon notes suit the berries.
- Finish with toasted sliced almonds and serve for breakfast or dessert.
The star of this recipe: Rhododendron Honey, by Hédène.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
