MINI BABÀ IN A JAR WITH RUM OR LIMONCELLO

Baba in a jar using the jar-cooking technique.

Using this particular technique, the product can be cooked directly in the jar. This way, all of the product's organoleptic properties, flavor, and texture remain intact, preserving all of its nutritional properties and aromas, which are then released upon opening.

Rum from the French Antilles captures all the flavor and magic of the Caribbean. Round, elegant, unobtrusive, and highly aromatic. Perfect for classic rum baba.

Pastry Chef Andrea Barile offers us two flavors:

• Classic with rum
• Limoncello

Weight: 100 gr (net)

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

INFORMATION

– STORAGE:

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

– TECHNICAL SPECIFICATIONS:

Best before 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 date shown on the jar.

INGREDIENTS

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

Rum from the French Antilles captures all the flavor and magic of the Caribbean. Round, elegant, unobtrusive, and highly aromatic. Perfect for my classic rum baba.

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