Bellini Molecular
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 6 hrs 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 25) |
Ingredients
- 220 g water
- 12 g stabilizer (Celluzoon)
- 500 g puree (peach)
- 8 cl peach liqueur
- 8 cl syrup (peach)
- 25 cl syrup (peach)
- 2 cl lemon juice
- 1 ¼ liter Prosecco
- 25 physalis
Print Recipe
Pin Recipe Instructions
- Heat water to 80 ° C. Add Celluzoon and mix. Add peach puree, liqueur, lemon juice and 8 cl peach syrup and stir.
- Pour into the Isi bottle and cool for 6 hours (4 ° C), gas with 2 cartridges.
- Pour 1 cl peach syrup into a champagne glass, pour 0.05 l Prosecco on top. Lather the peach foam on top of the Prosecco.
- Garnish with physalis. Serve with a straw.
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