News

Gelato Flavour Chokuloos

Ingredients

Fresh Whole Mlik g 660 1980
Fresh Cream 35% fats g 30 90
EASY 100 F BABBI* g 70 210
VARIEGATO ZENZERO BABBI – Ginger Variegato g 70 210
CACAO SPECIAL BABBI g 50 150
SPECULOOS COOKIES g 30 90
Saccharose g 90 270
TOTALE g 1000 3000

 

Variegate with VARIEGATO SPECULOOS BABBI and COPERTURA ROMA BABBI (Extra Chocolate Covering).

Preparation

BASE EASY 100 F (cod. 14829): This base is called “Easy” because it works very well only by adding milk and sugar. It can be used at room temperature.
It does not contain any flavouring and it can be personalized with the addition of fresh cream.
The result is a rich gelato, low in solids and with a good overrun.

Do you know all BABBI MILK BASES?

CURIOSITY…
The name “Speculoos” – the traditional Belgian and Dutch cinnamon cookie – traces back to the latin Speculum, “glass”, or Species, “spices”, or even to the typical molds that are used to imprint specular images on the cookies pastry.

Ingredients

Fresh Whole Mlik g 660 1980
Fresh Cream 35% fats g 30 90
EASY 100 F BABBI* g 70 210
VARIEGATO ZENZERO BABBI – Ginger Variegato g 70 210
CACAO SPECIAL BABBI g 50 150
SPECULOOS COOKIES g 30 90
Saccharose g 90 270
TOTALE g 1000 3000

 

Variegate with VARIEGATO SPECULOOS BABBI and COPERTURA ROMA BABBI (Extra Chocolate Covering).

Print the recipe