BABÀ IN A JAR OF RUM or LIMONCELLO

Babà in a jar using the jar cooking technique.

Using this particular technique it is possible to cook the product directly in the jar. In this way, all the organoleptic properties of the product, the taste and consistency, remain unchanged, preserving all the nutritional properties and aromas intact and then releasing them upon opening.

The rum from the French Antilles contains all the flavor and magic of the Caribbean. Round, elegant, non-aggressive and very aromatic. Perfect for the classic rum baba.

Pastry Chef Andrea Barile offers us two flavours:

• Classic with rum
• Limoncello

Weight: 420 g (net)

We recommend letting the rum and/or limoncello drip a few minutes before tasting.

For invoice, write to info@andreabarile.com

INFORMATION

– STORAGE:

Store in a cool, dry place away from heat sources.

– TECHNICAL SPECIFICATIONS:

To be consumed preferably within 3 months from the production date

– ALLERGENS:

type 00 soft wheat flour, butter, egg yolks, almonds, hazelnuts, egg whites - may contain traces of nuts. Contains gluten.

– EXPIRY present on the jar.

INGREDIENTS

CLASSIC RUM: wheat flour, eggs, butter, egg yolk, honey, brewer's yeast, salt
Bagna Rum: water, granulated sugar, 70° rum

The rum from the French Antilles contains all the flavor and magic of the Caribbean. Round, elegant, non-aggressive and very aromatic. Perfect for my classic rum Baba.

LIMONCELLO: wheat flour, eggs, butter, egg yolk, honey, brewer's yeast, salt
Bagna Limoncello: water, granulated sugar, 70° limoncello