Sparkling Cyanide – Rosemary Bellini
A lovely twist on a traditional Bellini
Ingredients
Scale
- 4 peaches (I like white peaches but you can use yellow if you prefer them)
- 6 springs of rosemary
- 1 egg white
- 1 tbsp caster sugar plus more for garnish
- 1/2 glass white wine, prosecco, sparkling wine, orange juice or water
- 1 bottle champagne
Instructions
- Halve the peaches
- Place the peach halves and two of the rosemary sprigs into a saucepan with the sugar and the 1/2 glass of wine / prosecco / juice water
- Cook over low heat, stirring occasionally until the sugar has melted and the peaches are soft.
- Cool the peach mixture then puree.
Frosted Rosemary Garnish
- Lightly beat the egg white
- Take the 4 remaining rosemary sprigs and dip them in the egg white then dredge them in the caster sugar.
- Set aside.
Assembly
- When you are ready to serve, place a dollop of the peach puree into the bottom of a cocktail glass.
- Top with champagne and give a light stir.
- Garnish each glass with a frosted rosemary spring.
Enjoy!