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- Bellini with Prosecco and Peach
Bellini with Prosecco and Peach
Ingredients
Step by step process
Preparation
- 1
Wash the peaches, remove the stones, and cut into smaller pieces. if the skin is tough, briefly blanch and peel them.
TIP:Dip peaches into boiling water for 30-60 seconds, then quickly cool them in cold water. The skin can be easily removed and the flesh remains intact. This technique can also be used with other fruits that have thick skins.
- 2
Blend the peaches with lemon juice and, if desired, sugar until smooth, then strain the purée through a fine sieve.
- 3
Chill the purée and glasses in the fridge. keep the Prosecco well chilled.
Mixing
- 4
Divide the peach purée among 4 chilled champagne flutes, about 50 ml in each.
- 5
Slowly top up with Prosecco, pouring down the side of the glass (approx. 120 ml per cocktail). let the foam settle and top up if needed.
TIP:When topping up prosecco or another sparkling drink, pour slowly along the inside edge of the glass so the foam doesn’t rise unevenly and the bubbles stay active.
- 6
Gently stir once or twice so the purée combines with the bubbles without losing effervescence.
Serving
- 7
Garnish each cocktail with a peach slice and serve immediately.
More tips:
The best purée is made from ripe white peaches. out of season, use good-quality frozen peaches and let them partially thaw before blending.
For an extra-smooth texture, always strain the purée through a fine sieve and stir the cocktail very gently to preserve its fizz.
Topic: Italian Cuisine
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