Bellini Clásico

Name: Bellini Clásico
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 3 duraznos blancos enteros maduros pelados, sin semilla y picados toscamente; 1 tbsp jugo de limón fresco; 1 tsp almíbar simple o más; 1 botella Prosecco bien frío

Bebida10 min4 porcionesFácil

Sobre esta receta

Un cóctel italiano atemporal nacido en Harry's Bar en Venecia, el Bellini es una mezcla elegante y sin esfuerzo de puré de durazno blanco fresco y Prosecco frío. Sedoso, ligeramente dulce y hermosamente rosa pálido, es el brindis perfecto para celebrar — ideal para brunch, aperitivo o cualquier ocasión que requiera algo un poco especial. Esta versión apta para el hogar logra la proporción clásica para un trago equilibrado y espumoso cada vez.

Instrucciones

1
Chill your prosecco and champagne flutes in the refrigerator for at least 30 minutes before serving. A cold glass keeps the bubbles lively longer.
2
Peel the white peach: score a small X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip off easily. Pit and roughly chop the flesh.
3
Add the chopped peach flesh and lemon juice to a blender. Blend on high until completely smooth, about 30–45 seconds. Taste the purée — if the peaches are not very sweet, stir in 1 teaspoon of simple syrup.
4
For the silkiest texture, press the purée through a sieve using the back of a wooden spoon, discarding any fibrous bits.
5
Spoon about 2 tablespoons (30 ml) of peach purée into the bottom of each chilled flute. You want roughly a 1:3 ratio of purée to prosecco.
6
Slowly pour the chilled prosecco over the purée, tilting the glass slightly as you pour to preserve the bubbles and prevent overflow. Fill each flute about three-quarters full.
7
Give each glass a very gentle stir with a long cocktail spoon — just one or two turns — to incorporate the purée without deflating the bubbles. Serve immediately.

Bellini Clásico

Bebida10 min4 porcionesFácil

Sobre esta receta

Instrucciones

1
Chill your prosecco and champagne flutes in the refrigerator for at least 30 minutes before serving. A cold glass keeps the bubbles lively longer.
2
Peel the white peach: score a small X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip off easily. Pit and roughly chop the flesh.
3
Add the chopped peach flesh and lemon juice to a blender. Blend on high until completely smooth, about 30–45 seconds. Taste the purée — if the peaches are not very sweet, stir in 1 teaspoon of simple syrup.
4
For the silkiest texture, press the purée through a sieve using the back of a wooden spoon, discarding any fibrous bits.
5
Spoon about 2 tablespoons (30 ml) of peach purée into the bottom of each chilled flute. You want roughly a 1:3 ratio of purée to prosecco.
6
Slowly pour the chilled prosecco over the purée, tilting the glass slightly as you pour to preserve the bubbles and prevent overflow. Fill each flute about three-quarters full.
7
Give each glass a very gentle stir with a long cocktail spoon — just one or two turns — to incorporate the purée without deflating the bubbles. Serve immediately.