Marzadro Bellabomba 0,2 Liter
|Region:||Northern Italy, Trentino|
|Characteristics:||This liqueur is obtained by the infusion of fresh Trentino milk with egg yolks and rum.|
|Drink recommendation:||Neat hot or cold. With coffee as well as for desserts and cake. (Shake well before use).|
With cream: Heat up Bellabomba, top with whipped cream and dust with unsugared cocoa powder.
Drink: Pour some cold Bellabomba, add hot coffee by pouring it over the back of a teaspoon, finish off with shakered but not sugared liquid cream, decorate with amaretto crumbs or chocolate flakes.
Ice-cream cake: Ingredients: 4 egg yolks, 100 g of sugar, 5 cl Bellabomba, 500 g fresh cream
Beat the egg yolks and the sugar until creamy, separately - whip up the cream, pour Bellabomba onto the egg mixture, add 1/2 of the cream and fold in, add the rest of the cream and fold in, leave in the freezer for 12 hours and decorate as desired.
Over ice cream and ice cream cake: Garnish any type of ice cream or cold dessert before serving.
|List of ingredients:||Sugar, milk, alcohol, eggs (8,5%), flavours, rum, pigments, : E102, E110.|
|E numbers:||E102, E110.|
|Allergens:||Milk and milk products, eggs.|
|Country of origin:||Italy|
|Address:||Via Per Brancolino, 10 - 38060 Nogaredo (Trento) - Italia|