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Babà with Limoncello

BY PEPPE GUIDA - Enjoy a great dessert that honours the Neapolitan tradition and is considered 'untouchable'. Surprise your palate with the soft and spongy texture infused with the chef's homemade Limoncello. In Naples, they say: "Si dolce cumme nu babbà", which means "you are sweet inside and out".

Wie vorbereiten?

SERVE HOT

STEPS

  • Take the babá out of the fridge 15 minutes before consumption.
  • Place the babá in the centre of a small plate, using a spoon.
  • Use your creativity to garnish with limoncello cream, lemon zest and mint leaves.
  • Cut the bottom part of the limoncello pipette, inject it and squeeze it into three different parts of the babá. This last step should be done directly at the dinner table when you are ready to eat.
  • COMPONENTS:

    Baba, limoncello cream, limoncello, lemon zest, mint leaves.

    NECESSARY EQUIPMENT:

    Spoon, scissors, kitchen tweezers.

    PLATE SUGGESTION:

    Flat plate.

    PREPARATION TIME:

    5 minutes.

    Allergene

    Milk, egg, wheat (gluten). All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Gut zu wissen

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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