DRINK & MORE IDEARIO - Bakkersvak
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DRINK & MORE
IDEARIO
ITA/ENG
. PICCOLI PIACERI QUOTIDIANI .
Quando si consuma un dessert, un gelato, una fetta di torta,
una bevanda calda o una bevanda ghiacciata non si pensa mai quanto
ciascuna di queste specialità, racchiuda un mondo in sé…
I PICCOLI PIACERI QUOTIDIANI fanno parte da sempre della storia di BABBI
e abbracciano oggi tutti i settori che parlano di cibo e bevande.
Questo strumento professionale è un nuovo regalo che BABBI desidera offrire
ai propri clienti e al mercato così da stimolare nuove opportunità di business
attraverso la produzione di specialità facili e veloci da realizzare.
Coltivare lo stupore della novità è l’unico stato d’animo che ci rende sempre vivi
e capaci di innovare ed innovarci!
APRI LA MENTE e vai alla scoperta di qualcosa di nuovo…
. DAILY LITTLE PLEASURES .
When eating a dessert, a gelato, a piece of cake,
or drinking a warm or cold beverage, one never thinks about how much
each of these specialties encloses a world in itself...
Daily Little Pleasures have always been part of BABBI’s histor y
and currently cover all the sectors that talk about food & beverage.
This professional tool is a new gift that BABBI wishes to offer
its customers and the market so as to stimulate new business opportunities
by producing quick and easy-to-make specialties.
Fostering the wonder of novelty is the only state of mind that always makes us feel alive
and able to innovate and be innovative!
OPEN YOUR MIND and explore something new...
www.babbi.it
#ilovebabbi
.7.
Indice/Index
BEVANDE GOURMET FREDDE / COLD GOURMET DRINKS················ 5
Bevande Gourmet Fredde
BEVANDE GOURMET CALDE / HOT GOURMET DRINKS ················ 25
Bevande Gourmet Fredde
Cold Gourmet Drinks
.5. . 25 .
.9.
Fresh Coffee Shake PROCEDIMENTO
PROCEDURE
GHIACCIO
ICE CUBES
liquore
01
ALL’ANICE
ANISE
LIQUEUR
Dosare
Bevande Gourmet Fredde
Dose
02
Mixare nel frullatore a campana o ad
immersione fino a totale frantumazione
del ghiaccio. In alternativa usare lo
shaker manuale agitando vigorosamente
per 10 secondi.
Mix in the blender or with the hand blender
until the ice is totally crushed. Alternatively
shake vigorously for 10 seconds with the
cocktail shaker.
03
Preparare il bicchiere decorando il fondo con il Topping Cioccolato Babbi e
versare sopra la bevanda preparata. Decorare con una spolverata di Cacao
Special 10%/12% Babbi, chicchi di caffè e anice stellato.
Prepare the glass decorating the bottom with Topping Cioccolato Babbi. Pour the
INGREDIENTI / INGREDIENTS drink and then decorate with Cacao Special 10%/12% Babbi, a grain of coffee
and the star anise.
Latte / Milk ··································································100 g
LatteLatte Cappuccino Babbi cod.14309 ····························25 g
Cubetti di ghiaccio / Ice cubes ···········································n.3
Liquore secco all’anice / Dry anise liqueur ·························20 g
CONSERVAZIONE PROVALO ANCHE CON
STORAGE TRY IT ALSO WITH
DECORAZIONI / DECORATIONS
Cacao Special 10%/12% Babbi cod. 20684 ·······················q.b Conservare in frigorifero Topping Caffè Babbi 13203
Topping Cioccolato Babbi cod.13204 ··································q.b per massimo 3 giorni. Topping Gianduia Babbi 13243
Keep in fridge
for maximum 3 days.
. 11 .
Coffee Shake Hazelnut PROCEDIMENTO
PROCEDURE
GHIACCIO
ICE CUBES
01
Dosare
Bevande Gourmet Fredde
Dose
02
Mixare nel frullatore a campana o ad
immersione fino a totale frantumazione
del ghiaccio. In alternativa usare lo
shaker manuale agitando vigorosamente
per 10 secondi.
Mix in the blender or with the hand blender
until the ice is totally crushed. Alternatively
shake vigorously for 10 seconds with the
cocktail shaker.
03
Preparare il bicchiere decorando il bordo con la Copertura
Gigante al Latte Babbi e la Granella Fine di Nocciola IGP Babbi,
quindi versare la bevanda.
Prepare the glass decorating the top of the glass with Copertura
INGREDIENTI / INGREDIENTS Gigante al Latte Babbi and Granella Fine di Nocciola IGP Babbi
and pour the drink.
Latte / Milk ·································································· -100g
LatteLatte Cappuccino Babbi cod. 14309 ····························25g
Cubetti di ghiaccio / Ice cubes ··········································n. 3
CONSERVAZIONE PROVALO ANCHE CON
DECORAZIONI / DECORATIONS STORAGE TRY IT ALSO WITH
Copertura Gigante al Latte Babbi cod. 12425 ······················q.b.
Granella Fine di Nocciola IGP Babbi cod. 13002 ·················q.b. Conservare in frigorifero Granella Fine di Pistacchio Babbi cod. 13015
per massimo 3 giorni. Granella di Biscotto Croccante Babbi cod. 13018
Keep in fridge Cocco Rapè Puro Babbi cod. 13010
for maximum 3 days.
. 13 .
Fresh Chocolate Shake PROCEDIMENTO
PROCEDURE
GHIACCIO
ICE CUBES
01
Dosare Cointreau
Bevande Gourmet Fredde
Dose
02
Mixare nel frullatore a campana o ad
immersione fino a totale frantumazione
del ghiaccio. In alternativa usare lo
shaker manuale agitando vigorosamente
per 10 secondi.
Mix in the blender or with the hand blender
until the ice is totally crushed. Alternatively
shake vigorously for 10 seconds with the
cocktail shaker.
03
Preparare il bicchiere decorando il fondo con il Variegato Arancia
con Scorzette Babbi e Pralinato Mix di Macadamia Babbi, quindi
versare la bevanda e decorare con una fetta d’arancia.
Prepare the glass decorating the bottom with Variegato Arancia con
INGREDIENTI / INGREDIENTS Scorzette Babbi and Pralinato Mix di Macadamia Babbi, pour the drink
and then decorate with the orange slice.
Latte / Milk ···································································100g
LatteLatte Cioccolato Babbi cod. 11487 ······························25g
Cubetti di ghiaccio / Ice cubes ··········································n. 3
Cointreau ········································································20g
CONSERVAZIONE PROVALO ANCHE CON
STORAGE TRY IT ALSO WITH
DECORAZIONI / DECORATIONS
Pralinato Mix di Macadamia Babbi cod. 13007 ···················q.b. Conservare in frigorifero Variegato Pesca Arancio Babbi cod. 12625
Variegato Arancia con Scorzette Babbi cod. 12371 ··············q.b. per massimo 3 giorni. Topping Mango Babbi cod. 13248
Fetta d’arancia / Orange slice ···········································n. 1 Keep in fridge
for maximum 3 days.
. 15 .
"Spicy Chocolate PROCEDIMENTO
PROCEDURE
GHIACCIO
ICE CUBES
01
Dosare
Bevande Gourmet Fredde
Dose peperoncino
in polvere
CHILI POWDER
02
Mixare nel frullatore a campana o ad
immersione fino a totale frantumazione
del ghiaccio. In alternativa usare lo
shaker manuale agitando vigorosamente
per 10 secondi.
Mix in the blender or with the hand blender
until the ice is totally crushed. Alternatively
shake vigorously for 10 seconds with the
cocktail shaker.
03
Preparare il bicchiere decorandolo con il Topping
Cioccolato Babbi, quindi versare la bevanda e decorare
con il peperoncino rosso intero.
Prepare the glass decorating it with Topping Cioccolato Babbi,
INGREDIENTI / INGREDIENTS pour the drink and then decorate with the red chilli pepper.
Latte / Milk ···································································100g
LatteLatte Cioccolato Babbi cod. 11487 ······························25g
Cubetti di ghiaccio / Ice cubes ··········································n. 3
Peperoncino in polvere / Chili powder ································q.b.
CONSERVAZIONE PROVALO ANCHE CON
STORAGE TRY IT ALSO WITH
DECORAZIONI / DECORATIONS
Peperoncino rosso intero / Red chili pepper ·························n. 1 Conservare in frigorifero Topping Gianduia Babbi cod. 13243
Topping Cioccolato Babbi cod. 13204 ································q.b. per massimo 3 giorni.
Keep in fridge
for maximum 3 days.
. 17 .
Caribbean Vanilla PROCEDIMENTO
PROCEDURE
GHIACCIO
ICE CUBES
01
Dosare rhum
Bevande Gourmet Fredde
Dose
02
Frullare nel frullatore a campana o ad
immersione fino a totale frantumazione
del ghiaccio. In alternativa usare lo
shaker manuale agitando vigorosamente
per 10 secondi.
Mix in the blender or with the hand blender
until the ice is totally crushed. Alternatively
shake vigorously for 10 seconds with the
cocktail shaker.
03
Preparare il bicchiere decorando il fondo con il Topping
Mango Babbi, quindi versare la bevanda e decorare con
il baccello di vaniglia e una fetta di mango.
Prepare the glass decorating the bottom with Topping Mango
INGREDIENTI / INGREDIENTS Babbi, pour the drink and then decorate with the vanilla stick
and a mango slice.
Latte / Milk ···································································100g
LatteLatte Vaniglia Babbi cod. 11485 ··································25g
Cubetti di ghiaccio / Ice cubes ··········································n. 3
Rhum ··············································································20g
CONSERVAZIONE PROVALO ANCHE CON
STORAGE TRY IT ALSO WITH
DECORAZIONI / DECORATIONS
Topping Mango Babbi cod. 13248 ·····································q.b. Conservare in frigorifero Variegato Mango Babbi cod. 12635
Baccello di vaniglia / Vanilla stick ······································n. 1 per massimo 3 giorni. Variegato Maracuja Babbi cod. 12664
Keep in fridge
for maximum 3 days.
. 19 .
"Spicy Vanilla PROCEDIMENTO
PROCEDURE
GHIACCIO
ICE CUBES
pepe
01 PEPPER
Dosare
Bevande Gourmet Fredde
Dose
02
Mixare nel frullatore a campana o ad
immersione fino a totale frantumazione
del ghiaccio. In alternativa usare lo
shaker manuale agitando vigorosamente
per 10 secondi.
Mix in the blender or with the hand blender
until the ice is totally crushed. Alternatively
shake vigorously for 10 seconds with the
cocktail shaker.
03
Versare la bevanda e decorare con la scorza di limone e pepe in grani.
Pour the drink and then decorate it with lemon peel and pepper grains.
INGREDIENTI / INGREDIENTS
Latte / Milk ···································································100g
LatteLatte Vaniglia Babbi cod. 11485 ··································25g
Cubetti di ghiaccio / Ice cubes ··········································n. 3
Pepe / Pepper ·································································q.b.
CONSERVAZIONE PROVALO ANCHE CON
STORAGE TRY IT ALSO WITH
DECORAZIONI / DECORATIONS
Scorza di limone / Lemon rind ···········································n. 1 Conservare in frigorifero Variegato Pesca Arancio cod. 12625
per massimo 3 giorni. Topping Mango cod. 13248
Keep in fridge
for maximum 3 days.
. 21 .
Irish Caramel PROCEDIMENTO
PROCEDURE
GHIACCIO
ICE CUBES
01 Whisky
Torbato
Dosare SMOKY WHISKY
Bevande Gourmet Fredde
Dose
02
Mixare nel frullatore a campana o ad
immersione fino a totale frantumazione
del ghiaccio. In alternativa usare lo
shaker manuale agitando vigorosamente
per 10 secondi.
Mix in the blender or with the hand blender
until the ice is totally crushed. Alternatively
shake vigorously for 10 seconds with the
cocktail shaker.
03
Preparare il bicchiere decorando il fondo con il Topping Mou
Babbi e il Pralinato di Arachidi Babbi, quindi versare la bevanda
e decorare con scaglie di cioccolato.
Prepare the glass decorating the bottom with Topping Mou Babbi and
INGREDIENTI / INGREDIENTS Pralinato di Arachidi Babbi, then pour the drink and decorate with
chopped chocolate.
Latte / Milk ···································································100g
LatteLatte Salted Caramel Babbi cod. 14821 ························25g
Cubetti di ghiaccio / Ice cubes ··········································n. 3
Whisky torbato / Smoky whisky ·········································20g
CONSERVAZIONE PROVALO ANCHE CON
STORAGE TRY IT ALSO WITH
DECORAZIONI / DECORATIONS
Topping Mou Babbi cod. 13228 ········································q.b. Conservare in frigorifero Topping Cioccolato Babbi cod. 13204
Pralinato di Arachidi Babbi cod. 13008 ······························q.b. per massimo 3 giorni. Topping Gianduia Babbi cod. 13243
Copertura Fondente 38%/40% Babbi cod. 21678 ···············q.b. Keep in fridge Golosa Toffee Mou Babbi cod. 1280101
for maximum 3 days.. 23 .
Salted Caramel PROCEDIMENTO
PROCEDURE
GHIACCIO
ICE CUBES
01
Dosare
Bevande Gourmet Fredde
Dose
02
Mixare nel frullatore a campana o ad
immersione fino a totale frantumazione
del ghiaccio. In alternativa usare lo
shaker manuale agitando vigorosamente
per 10 secondi.
Mix in the blender or with the hand blender
until the ice is totally crushed. Alternatively
shake vigorously for 10 seconds with the
cocktail shaker.
03
Preparare il bicchiere decorando il fondo con il Topping
Cioccolato Babbi e il Pralinato di Arachidi Babbi, quindi versare
la bevanda e decorare qualche scaglia di sale affumicato.
Prepare the glass decorating the bottom with Topping Cioccolato Babbi
INGREDIENTI / INGREDIENTS and Pralinato di Arachidi Babbi, pour the drink and then decorate with
smoked salt flakes.
Latte / Milk ···································································100g
LatteLatte Salted Caramel Babbi cod. 14821 ························25g
Cubetti di ghiaccio / Ice cubes ··········································n. 3
CONSERVAZIONE PROVALO ANCHE CON
DECORAZIONI / DECORATIONS STORAGE TRY IT ALSO WITH
Topping Cioccolato Babbi cod. 13204 ································q.b.
Pralinato di Arachidi Babbi cod. 13008 ······························q.b. Conservare in frigorifero Topping Caramello Babbi cod. 13249
Sale affumicato / Smoked salt ···········································q.b. per massimo 3 giorni. Topping Mou Babbi cod. 13228
Keep in fridge
for maximum 3 days.. 25 .
Ice Coffee Shake with Babbi Mousse PROCEDIMENTO
PROCEDURE
01
MOUSSE: dosare il latte, la panna, la Pasta
Nocciola 100% De Luxe Babbi e la Base per
Gelato Caldo Babbi. Montare in planetaria
a velocità media per circa 4 minuti. Trasferire
Bevande Gourmet Fredde
nella sac a poche.
MOUSSE: pour the milk, the cream, Pasta
Nocciola 100% De Luxe Babbi and Base per
Gelato Caldo Babbi. Whip in the food mixer at
medium speed. Put the mousse in the pastry bag.
4’
02
Dosare il Caffè Espresso, Ghiaccio e
Sciroppo di Zucchero. Mixare nel frullatore
a campana o ad immersione fino a totale
frantumazione del ghiaccio. In alternativa
usare lo shaker manuale agitando
vigorosamente per 10 secondi.
Dose Coffee, ice cubes and sugar syrup, then mix
them in the blender or in the hand blender until the
ice is totally crushed. Alternatively shake vigorously
for 10 seconds with the cocktail shaker.
03
Dosare il caffè shakerato. Dosare nel bicchiere la mousse precedentemente
INGREDIENTI MOUSSE / MOUSSE INGREDIENTS preparata iniziando dai bordi. Decorare infine con la Granella di Nocciola Fine
Base per Gelato Caldo Babbi cod. 14303 ·························100g IGP Babbi e Topping Gianduia Babbi.
Latte / Milk ···································································120g Pour the coffee shake. Dose the mousse previously preparated, starting from the borders.
Panna fresca / Fresh cream ·············································120g Then decorate with Granella di Nocciola Fine IGP Babbi and Topping Gianduia Babbi.
Pasta Nocciola 100% De Luxe Babbi cod. 12412 ················40g
INGREDIENTI / INGREDIENTS CONSERVAZIONE PROVALO ANCHE CON
STORAGE TRY IT ALSO WITH
Caffè espresso / Espresso coffee ······························ n.2 (50g)
Cubetti di ghiaccio / Ice cubes ········································n. 3
Sciroppo di zucchero / Sugar syrup ···································10g La mousse può essere conservata Pasta Pistacchio 100% De Luxe cod. 12419
in frigo per 3 giorni. Topping Cioccolato Babbi cod. 13204
DECORAZIONI / DECORATIONS Granella Fine di Pistacchio Babbi cod. 13015
The mousse can be kept in fridge
Granella Fine di Nocciola IGP Babbi cod. 13002 ·················q.b. for 3 days. Pasta Gianduia Amara Babbi cod. 12415
Topping Gianduia Babbi cod. 13243 ································ q.b. Granella di Nocciola Pralinata Babbi cod. 20603Appunti/Notes
Bevande Gourmet Calde
Hot Gourmet Drinks
Bevande Gourmet Calde. 29 .
Caffè Goloso Hazelnut PROCEDIMENTO
PROCEDURE
01
MOUSSE: dosare latte, la panna, la Pasta
Nocciola 100% De Luxe Babbi e la Base per
Gelato Caldo Babbi. Montare in planetaria
a velocità media per circa 4 minuti. Trasferire
nella sac a poche.
MOUSSE: pour the milk, the cream, Pasta
Nocciola 100% De Luxe Babbi and Base per
Gelato Caldo Babbi. Whip in the food mixer at
medium speed for 4 minutes. Put the mousse in the
pastry bag. 4’
02
Decorare il fondo della tazzina con
il Topping Gianduia Babbi. Versare il
caffè espresso. Riempire la tazzina con
la mousse precedentemente preparata.
Decorate the bottom of the cup with
Topping Gianduia Babbi. Pour the coffee
and then fill the cup with the previously
prepared mousse.
03
Decorare infine con la Granella Fine di Nocciola IGP Babbi e Topping Gianduia Babbi.
INGREDIENTI MOUSSE / MOUSSE INGREDIENTS
Decorate with Granella Fine di Nocciola IGP Babbi and Topping Gianduia Babbi.
Base per Gelato Caldo Babbi cod. 14303 ·························100g
Latte / Milk ···································································120g
Bevande Gourmet Calde
Panna fresca / Fresh cream ·············································120g
Pasta Nocciola 100% De Luxe Babbi cod. 12412 ················40g
CONSERVAZIONE PROVALO ANCHE CON
INGREDIENTI / INGREDIENTS
STORAGE TRY IT ALSO WITH
Caffè espresso / Espresso coffee·············································1
La mousse può essere Pasta Arachide Suprema Babbi cod. 12327
DECORAZIONI / DECORATIONS conservata in frigo per 3 giorni. Pralinato di Arachidi Babbi cod. 13008
Granella Fine di Nocciola IGP Babbi cod. 13002 ·················q.b. The mousse can be kept
Topping Gianduia Babbi cod. 13243 ································ q.b. in fridge for 3 days.. 31 .
Caffè Goloso Pistachio PROCEDIMENTO
PROCEDURE
01
MOUSSE: dosare latte, la panna, la Pasta
Pistacchio 100% De Luxe Babbi e la Base per
Gelato Caldo Babbi. Montare in planetaria
a velocità media per circa 4 minuti. Trasferire
nella sac a poche.
MOUSSE: pour the milk, the cream, the Pasta
Pistacchio 100% De Luxe Babbi and Base per
Gelato Caldo Babbi. Whip in the food mixer at
medium speed for 4 minutes. Put the mousse in the
pastry bag. 4’
02
Decorare il fondo della tazzina con la
Golosa Pistacchio Babbi. Versare il caffè
espresso. Riempire la tazzina con la
mousse precedentemente preparata.
Decorate the bottom of the cup with Golosa
Pistacchio Babbi. Pour the coffee and then
fill the cup with the previously prepared
mousse.
03
Decorare infine con la Granella Fine di Pistacchio Babbi e scaglie
INGREDIENTI MOUSSE / MOUSSE INGREDIENTS di cioccolato bianco.
Base per Gelato Caldo Babbi cod. 14303 ·························100g Decorate with Granella Fine di Pistacchio Babbi and chopped white chocolate.
Latte / Milk ···································································120g
Bevande Gourmet Calde
Panna fresca / Fresh cream ·············································120g
Pasta Pistacchio 100% De Luxe Babbi cod. 12419 ···············40g
CONSERVAZIONE PROVALO ANCHE CON
INGREDIENTI / INGREDIENTS
STORAGE TRY IT ALSO WITH
Caffè espresso / Espresso coffee·············································1
La mousse può essere Golosa Cioccolato Bianco Babbi cod. 12834
DECORAZIONI / DECORATIONS conservata in frigo per 3 giorni. Pistacchio Tostato Babbi cod. 13020
Golosa Pistacchio Babbi cod. 12832 ··································q.b. The mousse can be kept Granella Grossa di Pistacchio Babbi cod. 1300102
Granella Fine di Pistacchio Babbi cod. 13015 ······················q.b. in fridge for 3 days.. 33 .
Caffè Goloso Zabaione PROCEDIMENTO
PROCEDURE
01
MOUSSE: dosare latte, la panna, la Pasta
Zabaione Special Babbi e la Base per
Gelato Caldo Babbi. Montare in planetaria
a velocità media per circa 4 minuti.
Trasferire nella sac a poche.
MOUSSE: pour the milk, the cream, Pasta
Zabaione Special Babbi and Base per Gelato
Caldo Babbi.
Whip in the food mixer at medium speed for 4
minutes. Put the mousse in the pastry bag. 4’
02
Versare il caffè espresso. Riempire la
tazzina con la mousse precedentemente
preparata.
Pour the coffee and then fill the cup with the
mousse previously prepared.
03
Decorare infine con la Granella di Nocciola Pralinata Babbi e Topping Zabaione Babbi.
INGREDIENTI MOUSSE / MOUSSE INGREDIENTS
Decorate with Granella di Nocciola Pralinata Babbi and Topping Zabaione Babbi.
Base per Gelato Caldo Babbi cod. 14303 ·························100g
Latte / Milk ···································································120g
Bevande Gourmet Calde
Panna fresca / Fresh cream ·············································120g
Pasta Zabaione Special Babbi cod. 12404 ··························40g
CONSERVAZIONE PROVALO ANCHE CON
INGREDIENTI / INGREDIENTS
STORAGE TRY IT ALSO WITH
Caffè espresso / Espresso coffee··········································n.1
La mousse può essere Pralinato Mix di Macadamia Babbi cod. 13007
DECORAZIONI / DECORATIONS conservata in frigo per 3 giorni. Topping Cioccolato Babbi cod. 13204
Granella di Nocciola Pralinata Babbi cod. 20603 ················q.b. The mousse can be kept
Topping Zabaione Babbi cod. 13210 ································ q.b. in fridge for 3 days.. 35 .
Cioccodelizia Classica PROCEDIMENTO
PROCEDURE
01
Miscelare la Cioccodelizia Classica
Babbi con il latte. Portare ad ebollizione
o sotto pressione di vapore e versare in
una tazza. Per una bevanda più densa
prolungare l’ebollizione.
Pour the Cioccodeliza Classica Babbi with
milk. Bring to a boil or put under steam
pressure and pour into a cup. In order to
obtain a thicker chocolate, you should boil
it longer.
02
MOUSSE: dosare latte, la panna, la
Base per Gelato Caldo Babbi. Montare
in planetaria a velocità media per circa
4 minuti. Trasferire nella sac a poche.
MOUSSE: pour the milk, the cream, the
Base per Gelato Caldo Babbi. Whip in the
4’ food mixer at medium speed for 4 minutes.
Put the mousse in the pastry bag.
03
INGREDIENTI CIOCCOLATA Dosare la mousse sulla cioccolata calda e decorare con le Amarene Frutto Extra Babbi.
HOT CHOCOLATE INGREDIENTS
Pour the mousse on the hot chocolate and then decorate with Amarene Frutto Extra Babbi.
Latte / Milk ···································································100g
Cioccodelizia Classica Babbi cod. 11396 ···························25g
Bevande Gourmet Calde
INGREDIENTI MOUSSE / MOUSSE INGREDIENTS
Base per Gelato Caldo Babbi cod. 14303 ·························100g CONSERVAZIONE PROVALO ANCHE CON
Panna fresca / Fresh cream ············································ 120g STORAGE TRY IT ALSO WITH
Latte / Milk ·································································· 120g
La mousse può essere Panna montata, gelato o frutta fresca
DECORAZIONI / DECORATIONS conservata in frigorifero per 3 giorni. Whipped cream, gelato or fresh fruit
Amarena Frutto Extra Babbi cod. 13202 ······························q.b The mousse can be kept
in fridge for 3 days.. 37 .
Cioccodelizia Fondente PROCEDIMENTO
PROCEDURE
01
Miscelare la Cioccodelizia Fondente
Babbi con il latte. Portare ad ebollizione
o sotto pressione di vapore e versare in
una tazza. Per una bevanda più densa
prolungare l’ebollizione.
Pour the Cioccodeliza Fondente Babbi with
milk. Bring to a boil or put under steam
pressure and pour into a cup. In order to
obtain a thicker chocolate, you should boil
it longer.
02
MOUSSE: dosare la panna, la Base per
Gelato Caldo Babbi e la Pasta Menta
Babbi. Montare in planetaria a velocità
media per circa 4 minuti. Trasferire nella
sac a poche.
MOUSSE: pour the cream, the Base per
4’ Gelato Caldo Babbi and Pasta Menta Babbi.
Whip in the food mixer at medium speed for 4
minutes. Put the mousse in the pastry bag.
03
INGREDIENTI CIOCCOLATA Dosare la mousse sulla cioccolata calda e decorare con Topping Menta
HOT CHOCOLATE INGREDIENTS Babbi e Topping Cioccolato Babbi.
Latte / Milk ···································································100g Pour the mousse on the hot chocolate and then decorate with Topping Menta
Cioccodelizia Fondente Babbi cod. 14645 ··························25g Babbi and Topping Cioccolato Babbi.
Bevande Gourmet Calde
INGREDIENTI MOUSSE / MOUSSE INGREDIENTS
Base per Gelato Caldo Babbi cod. 14303 ·························100g CONSERVAZIONE PROVALO ANCHE CON
Latte / Milk ···································································120g STORAGE TRY IT ALSO WITH
Panna fresca / Fresh cream ·············································120g
Pasta Menta Verde Babbi cod. 12402 ···································5g La mousse può essere Panna montata, gelato o frutta fresca.
conservata in frigorifero per 3 giorni. Cointreau e arancia.
DECORAZIONI / DECORATIONS The mousse can be kept Whipped cream and fresh fruit.
Topping Cioccolato Babbi cod. 13204 ································q.b. in fridge for 3 days. Cointreau and orange.. 39 .
Cioccodelizia Bianca PROCEDIMENTO
PROCEDURE
01/A 01/B
Preparazione a vapore: mixare la Preparazione su fiamma: miscelare la
Cioccodelizia Bianca Babbi con il latte Cioccodelizia Bianca Babbi con il latte
caldo e mescolare fino a completa (freddo o caldo). Riscaldare la miscela
idratazione della polvere. Lasciare riposare fino al raggiungimento della densità
la miscela per due minuti. Riscaldare il desiderata.
prodotto con vapore.
Stove: pour the Cioccodelizia Bianca Babbi
Steam: mix the Cioccodelizia Bianca Babbi with with cold or warm milk. Stir and heat the
warm milk, stirring it until the powder is completely mixture until it reaches the desired thickness.
absorbed. Let the mixture stand for a couple of
minutes. Warm the product up with steam.
02
INGREDIENTI / INGREDIENTS Mettere del Variegato Maracuja Babbi sul fondo del bicchiere,
versare sopra la Cioccodelizia Bianca Babbi preparata e decorare.
Latte / Milk ···································································100g
Put the Variegato Maracuja Babbi in a glass, pour the Cioccodelizia Babbi
Bevande Gourmet Calde
Cioccodelizia Bianca Babbi cod. 14646 ·····························28g Bianca and decorate.
CONSERVAZIONE PROVALO ANCHE CON
DECORAZIONI / DECORATIONS STORAGE TRY IT ALSO WITH
Variegato Maracuja Babbi cod. 12664 ·······························q.b.
Il prodotto va preparato e Aromatizzata con vaniglia
consumato subito. oppure Amaretto di Saronno.
The product should be prepared With vanilla seeds or Amaretto
and served immediately. di Saronno liquor.. 41 .
Cioccodelizia Fondente Vegan PROCEDIMENTO
PROCEDURE
01
Miscelare la Cioccodelizia Fondente
Babbi con la bevanda di riso. Portare ad
ebollizione o sotto pressione di vapore e
versare in una tazza. Per una bevanda più
densa prolungare l’ebollizione.
Pour the Cioccodeliza Fondente Babbi
with rice drink. Bring to a boil or put under
steam pressure and pour into a cup. In order
to obtain a thicker chocolate, you should boil
it longer.
02
MOUSSE: dosare l’acqua, la Copertura
Fondente in Bottoni Babbi precedentente
fusa e Riso Natura Base Dessert Babbi.
Montare in planetaria a velocità media per
circa 4 minuti. Trasferire nella sac a poche.
MOUSSE: pour the water, the Copertura
Fondente in Bottoni Babbi and the Riso Natura
Base Dessert Babbi in to the mixer. Whip in the
4’ food mixer at medium speed for 4 minutes. Put
the mousse in the pastry bag.
03
INGREDIENTI / INGREDIENTS
Bevanda di riso / Rice drink ············································100g Dosare la mousse sulla cioccolata calda e decorare con Variegato Lampone Babbi.
Cioccodelizia Fondente Babbi cod. 14645 ··························25g
Bevande Gourmet Calde
Pour the mousse on the hot chocolate and then decorate with Variegato Lampone Babbi.
INGREDIENTI MOUSSE / MOUSSE INGREDIENTS
Riso Natura Base Dessert Babbi cod. 11724 ······················400g CONSERVAZIONE PROVALO ANCHE CON
Acqua / Water ······························································500g STORAGE TRY IT ALSO WITH
Copertura Fondente in Bottoni Babbi cod. 21678 ···············200g
La mousse può essere Variegato Amarena Babbi cod. 12603
DECORAZIONI / DECORATIONS conservata in frigorifero per 3 giorni.
Variegato Lampone Babbi cod. 12630 ································q.b. The mousse can be kept
in fridge for 3 days.. 43 .
Cioccolata Classica PROCEDIMENTO
PROCEDURE
01
Miscelare Cioccodelizia Classica Babbi
con il latte e aggiungere 1 cucchiaino di
Pasta Nocciola 100% De Luxe Babbi.
Pour the Cioccodelizia Classica Babbi with
milk then add 1teaspoon of Pasta Nocciola
100% De Luxe Babbi.
02
Portare ad ebollizione o sotto pressione
di vapore e versare in una tazza. Per
una bevanda più densa prolungare
l’ebollizione.
Bring to a boil or put under steam pressure
and pour into a cup. In order to obtain a
thicker chocolate, you should boil it longer.
INGREDIENTI / INGREDIENTS
Latte / Milk ···································································100g
Bevande Gourmet Calde
Cioccodelizia Classica Babbi cod. 11395 ···························25g
Pasta Nocciola 100% De Luxe Babbi cod. 12412 ··················5g
CONSERVAZIONE PROVALO ANCHE CON
STORAGE TRY IT ALSO WITH
Il prodotto va preparato e Pasta Pistacchio 100% De Luxe Babbi 12419
consumato subito. Pasta Gianduia Babbi 12415
The product should be prepared Cannella Pura in polvere Babbi 1300104
and served immediately.Appunti/Notes Appunti/Notes
BABBI SRL
Via Caduti di Via Fani, 80
47032 - Bertinoro (FC) - Italy
Tel. +39 0543 448598 - Fax +39 0543 449010
www.babbi.it - info@babbi.it
Reg. Imprese di FC, C.F. e P.IVA 04149040406 - R.E.A. 331799 Capitale Sociale € 10.000.000,00 i.v.
Azienda con Sistema di Gestione per la Qualità UNI EN ISO 9001:2008 - CERTIFICATO CSQA N. 6.000
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