About Us
Founded in 1996, Sinodis is the leading importer and distributor of Good Food in China. Our deep understanding of the food market, coupled with an extensive distribution network and commitment to supply chain quality allows us to build strong brands and growing relationships with partners and clients in China.
Recipes
1kg Reblochon de Savoie La tradition
Baked rhubarb:
240g rhubarb Cap Fruit
130g sugar
100ml water
50g raspberries Cap fruit
Valrohna crumble:
65 g white flour
15 g corn flour
15g Valrhona cocoa powder
40g ground hazelnuts
1g fleur de sel
65g brown sugar la Perruche
65g butter
Garnishing:
25g raspberries
5g dark chocolate
Pre-preparation:
Slice the Reblochon into small triangles, cover with foil and bring to room temperature.
Preparation for baked rhubarb:
Pre-heat the oven to 120°C. Thoroughly wash the rhubarb and cut into thin, diagonal slices with a sharp knife. Place the sliced rhubarb into an ovenproof dish. Blend the sugar and water with the blender until the sugar is dissolved. Add the sugar mixture and raspberies to the rhubarb. Cover the dish with foil and bake for 12 minutes. Once cooked, blend the raspberries with the cooking liquor and add again to the rhubarb.
Preparations for the Valrhona crumble:
Pre-heat the oven to 160°C
Work all of the ingredients to a firm dough and push through a coarse sieve or a cooling rack to produce coarse crumbs.
Bake on baking paper in the oven until the crumbs look done.
Arranging:
Arrange the baked rhubarb on plates, place the cheese on top and scatter the chocolate crumble all around. Garnish with raspberries and shaved chocolate.