Bellini

For the Bellini, wash the peaches, peel if necessary, remove the seeds and puree.

The puree should be well chilled when you put it in a champagne flute and fill it up with the Prosecco, which is also cold.

Related Recipes:

Elderberry Doughnuts in Prosecco Dough and Strawberry PureeFor the strawberry puree, wash, clean and puree the strawberries. Sweeten the puree to your taste and chill... Creamy Gin and Tonic of Lime Mousse and Peach SorbetFor the creamy lime mousse and peach sorbet gin and tonic, grate the zest from the limes and squeeze out the... Cassis Figs with Champagne ParfaitCassis figs: Dust ramekins with confectioners’ sugar. Peel the figs and fan them into the casserole... Fagara, Flower Pepper, Sichuan Pepper – ChuanjiaoFagara: this spice is known by many names – Sichuan pepper, anise pepper, Szechuan pepper, Chinese... Spicy Pasta SaladFor the spicy pasta salad, cook the pasta al dente according to package directions. Drain, rinse in cold water... Champagne CakeA cake recipe for all foodies: For the shortcrust, knead together powdered sugar, flour, egg yolks, butter and... Egg Liqueur Peach RaclettePreheat the raclette grill. Blanch (scald) the peaches with boiling hot water and skin them. Cut the fruit in... Roasted Veal Boiled Fillet with Man Mushroom and Peach VegetablesHave fun preparing this mushroom dish! Preheat the oven to 110 degrees. Season the veal boar with salt and... Peach Gratin with Pork TenderloinCut fillet diagonally into 3 cm thick slices, flatten, fry in hot clarified butter for 1 min. on each side... Peach Yogurt PuddingCrush the peaches with the powdered sugar, then mix with the yogurt. Soak the gelatine in cold water. Heat the...