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).
