In a saucepan, melt the butter and chopped chocolate with a splash of water over low heat, stirring gently.
Remove from heat and add sugar, sifted flour, vanilla powder, and salt.
Mix well with a whisk, then add the egg lightly beaten with a fork. Stir until smooth.

Grease and flour three small ramekins. Pour in a layer of chocolate batter, place a frozen pistachio “heart” in the center, and cover with more chocolate mixture.
Bake in a preheated oven at 220°C for 8–10 minutes.
Decorate with berries, whipped cream, and a dusting of icing sugar before serving.

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Filling:
Combine all the filling ingredients except for the Babbi Pistachio Spread in a blender or food processor. Mix until smooth and creamy. Taste and adjust sweetness or spices if needed.
Pour the pumpkin mixture over the cooled base and spread evenly.
Add a few teaspoons of Babbi Pistachio Spread on top and, using a toothpick or fork, create a marble effect.
Bake for 55–60 minutes at 180°C. Allow to cool, then refrigerate for at least 4–5 hours or overnight (recommended).
Cut into 9 bars, let sit at room temperature for 10–15 minutes, and serve with extra Babbi Pistachio Spread, vegan whipped cream, chopped nuts, or crumble.

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Filling:
Soak the gelatin sheets in cold water.
Mix the fromage blanc with the mascarpone until smooth.
Lightly whip the cream until soft and creamy.
In a small saucepan, dissolve the gelatin with the milk, sugar, and vanilla extract over low heat. Allow to cool slightly, then stir into the cheese mixture.
Gently fold in the semi-whipped cream.
Pour the filling into the six molds and freeze for at least 2½ hours.
Remove from the freezer, let sit at room temperature for about 15 minutes, unmold, and top with Babbi Caramelized Fig Cremadelizia before serving.

The post Mini Mascarpone Cheesecakes with Caramelized Figs appeared first on Babbi.

Crumble topping:
Mix sugar, flour, and salt. Add the soft butter and work the dough until combined. Roll it out between two sheets of parchment paper to about 2 mm thick. Refrigerate.

Pâte à choux:
Bring the water, salt, and butter to a boil over low heat. Remove from heat and add the flour all at once. Stir vigorously, then return to the heat until a thin film forms on the bottom of the pan.
Transfer the dough to the bowl of a mixer fitted with a flat beater to cool slightly.
Beat the eggs and add them gradually until the dough is glossy and smooth.
Pipe 6 cm-long cylinders onto a parchment-lined tray.
Cut the chilled crumble into rectangles of the same size and place them on top.
Bake at 175°C for about 40 minutes without opening the oven.

Assembly:
Slice the éclairs lengthwise, fill with pistachio ganache, half a raspberry, and chopped pistachios. Dust with icing sugar and serve.

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The post Red Velvet Cheesecake appeared first on Babbi.

• Pour the flour and eggs into a bowl.
• Whisk together, then add the melted butter, milk and Babbi Cremadelizia Cacao.
• Mix until smooth and homogeneous.
• Let the batter rest in the fridge for at least 30 minutes.
• Once rested, pour a generous ladleful into a non-stick pan or crêpes machine.
• Cook about 2 minutes on each side and repeat until all the batter is used.
• Let the crêpes cool down.

Prepare the filling

• Whip the cream with the icing sugar until light and fluffy.

Assemble the cake

• Line a springform pan (18/20 cm diameter) with one crêpe on the bottom and more crêpes along the sides, letting them hang over the edge.
• Pour in half of the cream, add some raspberries and cover with another crêpe.
• Add the remaining cream and more raspberries, then fold the edges of the crêpes over to close the cake.
• Decorate with fresh raspberries or a dusting of icing sugar.
• Keep in the fridge until ready to serve.

Click here for the Video Recipe

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The post Mini Tarts with Cocoa Heart appeared first on Babbi.

• Divide the dough into portions of about 80 g each and shape them into balls. Roll each ball into a thin disk (about 15 cm in diameter).
  Generously spread Babbi Cremadelizia Pistachio on each disk, leaving a small edge, and sprinkle with chopped pistachios.
  Roll each disk into a log starting from one edge. Fold the log in half, joining the ends at the bottom, and press lightly to seal.
  With a sharp knife, cut down the middle of the folded side, stopping before the end. Gently open the two halves outward to form a heart shape.

• Place the hearts on a baking tray lined with parchment paper, spaced well apart, and let rise again for 30–40 minutes.
  Bake at 180°C (350°F) for about 25–30 minutes.
  Once cooled, top the pistachio hearts with more Babbi Cremadelizia, chopped pistachios, and a sprinkle of brown sugar.

The post Pistachio Brioche appeared first on Babbi.

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• Prepare the coffee, pour it into a deep dish, and let it cool.
• In a bowl, beat the mascarpone with the sugar using an electric mixer.
• Dip the ladyfingers into the coffee and place them at the bottom of the jar.
• Cover with a layer of mascarpone cream.
• Next, add 2 teaspoons of Cremadelizia Pistachio.
• Repeat the layering process, finishing with pistachio cream.
• Let it rest in the fridge for 1 hour before serving.

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