Babas di Sorrento in Rhum 700g Piemme
The combination of the soft dough of the babas and the sweet scent of rum make this traditional dessert an inviting temptation.
Rum baba on orange jelly and flakes of dark chocolate
Ingredients for chocolate icing
280 g cream
400 g of sugar
60 g water
Start by putting 200 g of orange juice on the fire with three leaves of fish jelly.Pour the contents on a deep dish and place in the fridge to solidify the gelatine.Place the baba in the center of the plate with dark chocolate peel and a slice of candied orange to decorate.
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