GOURMET
R EC I P E BOOK
• 2016 •
• INDEX •
GRANA PADANO GELATO
...................
6
GORGONZOLA DOP GELATO
...................
6
SQUACQUERONE DI ROMAGNA DOP CHEESE GELATO ...................
7
CHEESE & PEPPER GELATO
...................
7
OLIVE GELATO...................
8
CHICKPEAS & ROSEMARY GELATO
...................
8
GELATO “AL GAZPACHO”
...................
9
SALMON GELATO
...................
9
ARTICHOKE GELATO................... 10
SAFFRON & PISTACHIO GELATO
................... 10
WINE SORBET
................... 16
MOJITO SORBET ................... 16
CAMPARI PASSION SORBET
................... 17
SPRITZ SORBET................... 17
STRAWBERRIES CAIPIRINHA SORBET ................... 18
GIN & TONIC SORBET
................... 18
BEER SORBET................... 17
COSMOPOLITAN SORBET
SAMBUCA & LIQUORICE SORBET
WHISKY & HONEY SORBET
................... 17
................... 18
................... 18
Gourmet Mix Babbi
When creativity meets a deep knowledge of raw materials,
this leads to special recipes, refined ideas and new ways to be
original. Try BABBI Gourmet Mix: only add water to turn the
best Italian food products into savoury creamy Gelato where the
superb qualities of the ingredients are enhanced.
.6.
.7.
Babbi Gourmet Mix
Babbi Gourmet Mix
GRANA PADANO GELATO
SQUACQUERONE* DI ROMAGNA DOP CHEESE GELATO
Water
510g
Water
429g
Grana Padano
180g
Squacquerone di Romagna Dop Cheese
200g
BABBI Gourmet Mix
310g
BABBI Gourmet Mix
370g
TOTAL
1000g
Salt
TOTAL
METHOD: Grate Grana Padano and mix it with BABBI Gourmet Mix. Hydrate it with hot water (65°C) and
let it stand for 15’. Whisk the mixture.
DECORATION: Grana Padano slivers, Balsamic Vinegar glaze, Rocket salad.
1g
1000g
METHOD: melt Squacquerone with hot water (65°C), mix it with BABBI Gourmet Mix and let it stand for
15’. Whisk the mixture.
DECORATION: Rocket salad, BABBI Caramelized Figs.
*Characteristic cheese from Romagna (Italy)
GORGONZOLA DOP* GELATO
CHEESE & PEPPER* GELATO
Water
490g
Water
460g
Gorgonzola DOP
180g
Pecorino Romano Cheese
180g
BABBI Gourmet Mix
330g
BABBI Gourmet Mix
360g
TOTAL
1000g
Ground Pepper as required
TOTAL
METHOD: Melt Gorgonzola with hot water (65°C), mix it with BABBI Gourmet Mix and let it stand for
15’. Whisk the mixture.
DECORATION: Honey glaze (75% BABBI Neutral Glaze, 25% honey), Nut kernels, Pear sauce (60%
Pears, 2% Lemon juice, 38% Sugar. Cook at 90°C for 30’).
*Strong green cheese from Lombardy, similar to French Roquefort.
1000g
METHOD: Grate Pecorino Romano Cheese and mix it with BABBI Gourmet Mix together with abundant
ground Pepper. Hydrate it with hot water (65°C) and let it stand for 15’. Whisk the mixture.
DECORATION: Dusted Pepper, Pepper in grains.
*Characteristic Italian cheese
.8.
.9.
Babbi Gourmet Mix
Babbi Gourmet Mix
OLIVE GELATO
Water
EVO Oil
Pitted Olives
BABBI Gourmet Mix
TOTAL
GELATO “AL GAZPACHO”
Water
259g
20g
Gazpacho
350g
80g
BABBI Gourmet Mix
390g
550g
350g
1000g
METHOD: Use an electric blend to mix all ingredients with hot water (65°C), let it stand for 15’. Whisk
the mixture.
DECORATION: Olives, Cherry Tomatoes.
Salt
TOTAL
1g
1000g
METHOD: Prepare Gazpacho: put 100g of stale bread (without crust) in a bowl with water and half a glass
of Apple Cider Vinegar. Peel 600g ripe tomatoes, take their seeds out then cut them into pieces. Blend them
with 1 green Pepper, half red Pepper, one Cucumber, one Tropea Onion and a Garlic clove. Add 50g of
oil until the mixture becomes thick, smooth and uniform. Add the Bread after having squeezed it out, then
season with Salt, Pepper and Vinegar to taste. Let stand the Gazpacho for a couple of hours in the fridge,
then mix it with BABBI Gourmet Mix. Hydrate it with hot water (65°C). Blend it and let it stand for 15’. Whisk
the mixture.
DECORATION: Basil leaves, toasted diced Bread.
CHICKPEAS & ROSEMARY GELATO
Water
EVO Oil
479g
20g
SALMON GELATO
Water
Fresh Cream
189g
60g
Boiled Chickpeas
180g
Boiled Salmon Fillet
400g
BABBI Gourmet Mix
320g
BABBI Gourmet Mix
350g
Salt
TOTAL
1g
1000g
METHOD: Boil Chickpeas or use tinned chickpeas; put oil and some sprigs of fresh Rosemary in a pan
and heat up for few minutes at 60°C. Set the pan aside sift it and let it stand for 10’. Mix all the ingredient
with hot water (65°C), blend it and let it stand for 15’. Whisk the mixture.
DECORATION: Sprigs of Rosemary covered with BABBI Neutral Glaze, Chickpeas.
Salt
TOTAL
1g
1000g
METHOD: Use an electric blend to mix all ingredients with hot water (65°C), let it stand for 15’. Whisk
the mixture.
DECORATION: Wild Fennel, pink Pepper, Chives, Citrus peel.
. 10 .
Babbi Gourmet Mix
ARTICHOKE GELATO
Water
EVO Oil
359g
30g
Artichoke Cream
250g
BABBI Gourmet Mix
360g
Salt
TOTAL
1g
1000g
METHOD: Prepare the Artichoke cream: stew Artichoke hearts, quickly fry-pan them with Oil, Salt and
Pepper. Blend the Artichokes adding 80g of Milk every 100g of Artichokes. Add the other ingredients
and hydrate them with hot water (65°C). Blend the mix with an electric blender and let it stand for 15’.
Whisk the mixture.
DECORATION: Artichoke leaves, toasted diced Bread.
SAFFRON & PISTACHIO GELATO
Water
518,5g
Fresh Cream
100g
BABBI Gourmet Mix
360g
Saffron
1,5g
TOTAL
1000g
METHOD: Put Saffron in the BABBI Gourmet Mix. Add the other ingredients and hydrate them with hot
water (65°C). Blend the mix and let it stand for 15’. Whisk the mixture.
DECORATION: BABBI Sicilian Pistachio Grains.
Happy Hour Mix Babbi
Renew the idea of an aperitif: Try BABBI Happy Hour Mix.
It is tasty, easy to use and it gives you the chance to create
creamy and delicate alcoholic sorbets that can be kept at the
same temperature as the traditional Gelato. Be creative and
innovative by proposing a new range of delicious and good
quality products.
. 14 .
. 15 .
Babbi Happy Hour Mix
Babbi Happy Hour Mix
WINE SORBET
CAMPARI PASSION SORBET
Water
380g
Water
250g
Wine
350g
Bitter Campari
120g
BABBI Happy Hour Mix
140g
Rose Grapefruit Juice
400g
Sucrose
130g
BABBI Happy Hour Mix
150g
TOTAL
1000g
Sucrose
80g
Grated Ginger as required
METHOD: Mix sucrose well with BABBI Happy Hour Mix; hydrate it with very hot water and half the
quantity of Wine. Add the remaining part of Wine (at a very cold temperature) while whisking.
DECORATION: Green Apple slices covered with BABBI Neutral Glaze.
TOTAL
1000g
METHOD: Mix sucrose well with BABBI Happy Hour Mix and hydrate it with very hot water. Add rose
Grapefruit juice and grated Ginger, then add the alcoholic ingredient (at a very cold temperature) while
whisking.
DECORATION: Rose Grapefruit and Ginger slices covered with BABBI Neutral Glaze.
MOJITO SORBET
Water
SPRITZ SORBET
480g
Water
315g
Prosecco
200g
Lime Juice
160g
Aperol
125g
BABBI Happy Hour Mix
150g
BABBI Happy Hour Mix
150g
Sucrose
130g
Sucrose
White/ Amber Rum
Hierba Buena or Mint leaves
TOTAL
70g
10g
1000g
Orange Juice
TOTAL
90g
120g
1000g
METHOD: Mix sucrose well with BABBI Happy Hour Mix and hydrate it with very hot water. Add Lime
juice and ground Mint leaves. Add the alcoholic ingredient (at a very cold temperature) while whisking.
METHOD: Mix sucrose well with BABBI Happy Hour Mix, add Orange juice, Prosecco and very hot water
to hydrate it. Add very cold Aperol while whisking.
DECORATION: Hierba Buena/Mint leaves, Lime peel or slices covered with BABBI Neutral Glaze.
DECORATION: Orange slices covered with BABBI Neutral Glaze.
. 16 .
. 17 .
Babbi Happy Hour Mix
Babbi Happy Hour Mix
STRAWBERRIES CAIPIRINHA SORBET
Water
Dry Vodka
470g
60g
BEER SORBET
Water
255g
Beer 6,5% vol
500g
160g
Strawberry Flesh*
230g
BABBI Happy Hour Mix
BABBI Happy Hour Mix
150g
Sucrose
Sucrose
TOTAL
90g
TOTAL
85g
1000g
1000g
METHOD: Mix sucrose well with BABBI Happy Hour Mix and hydrate it with very hot water. Add Strawberry
flesh and grated Ginger, then add the alcoholic ingredient (at a very cold temperature) while whisking.
METHOD: Mix sucrose well with BABBI Happy Hour Mix and hydrate it with very hot water and half
quantity of Beer. Add the remaining part of the alcoholic ingredient while whisking.
DECORATION: Bronze-coloured BABBI Easysugar (Isomalt) decorations.
DECORATION: Strawberry slices covered with BABBI Neutral Glaze.
*You can replace strawberry with other fruits (Passion Fruit, Melon, Water Melon).
GIN & TONIC SORBET
Tonic Water
COSMOPOLITAN SORBET
690g
Water
440g
Gin
70g
Cointreau
30g
Lime/Lemon Juice
50g
Vodka
40g
BABBI Happy Hour Mix
Sucrose
TOTAL
150g
40g
1000g
METHOD: Mix sucrose well with BABBI Happy Hour Mix and hydrate it with Tonic Water. Add Lime or
Lemon juice, then add the alcoholic ingredients while whisking.
DECORATION: Lime or Lemon slices covered with BABBI Neutral Glaze.
Lime Juice
80g
Cranberry Juice
160g
BABBI Happy Hour Mix
150g
Sucrose
100g
TOTAL
1000g
METHOD: Mix sucrose well with BABBI Happy Hour Mix and hydrate it with very hot water. Add Lime and
Cranberry juice, then add the alcoholic ingredients while whisking.
DECORATION: Lime slices, Cranberry berries covered with BABBI Neutral Glaze.
. 18 .
. 19 .
Babbi Happy Hour Mix
Tasty Notes
SAMBUCA & LIQUORICE SORBET
Water
520g
BABBI Happy Hour Mix
180g
Sambuca
150g
Liquorice Special Paste
70g
Sucrose
80g
TOTAL
1000g
METHOD: Mix sucrose well with BABBI Happy Hour Mix then add BABBI Liquorice Paste and very hot
water. Add very cold Sambuca while whisking.
DECORATION: Liquorice pralines.
WHISKY & HONEY SORBET
Water
670g
Whisky
60g
Honey
40g
BABBI Happy Hour Mix
Sucrose
TOTAL
180g
50g
1000g
METHOD: Mix sucrose well with BABBI Happy Hour Mix and hydrate it with very hot water. Add Honey,
then add the alcoholic ingredient while whisking.
DECORATION: Bronze-coloured BABBI Easysugar (isomalt) decorations.
BABBI SRL
Via Caduti di Via Fani, 80
47032 - Bertinoro (FC) - Italy
Tel. +39 0543 448598 - Fax +39 0543 449010
www.Babbi.it - [email protected]
Reg. Imprese di FC, C.F. e P.IVA 04149040406 - R.E.A. 331799 Capitale Sociale € 10.000.000,00 i.v.
Quality Management System certified company: UNI EN ISO 9001:2008 - CSQA CERTIFICATE N. 6.000