Venetian Bellini with White Peach Puree and Prosecco

What you need

• 3 ripe white peaches, about 450 g, very ripe and fragrant
• 400 ml (1 3/4 cups) prosecco, brut, well chilled
• 1 tsp granulated sugar, optional, only if the peaches are not sweet

Method

Restated from the original video

1. 1

   Chill the prosecco and the flutes well ahead, until very cold.

2. 2

   Wash the peaches, halve them and remove the stones. Peeling is not needed.

3. 3

   Blend the peaches until completely smooth. Taste, and blend in the sugar if the puree is tart.

4. 4

   Press the puree through a fine sieve into a jug to remove skin fragments. You need about 200 ml.

5. 5

   Chill the puree for 10 min if time allows.

6. 6

   Pour 50 ml of puree into each flute.

7. 7

   Tilt the glass and slowly top up with 100 ml of prosecco. Stir once, gently.

8. 8

   Serve at once, before the foam settles.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.