chris9510 2012-6-4 19:52
Nini Bellinis〔已檢〕
[img]http://www.channel4.com/media/images/Channel4/4Food/ontv/jamie/jamie-does/Recipes/bellini_1_ahero_A1.jpg[/img]
^|qy$ra0UWJ
Ingredients
+L6u%C,{)~
w
C#y(_S*V0o"d
2 ripe peaches, flat ones if you can get them
3nw io1k zV/`K
1 x 750ml bottle of chilled Prosecco
Bd3n$ZB!I B8q K
METHOD
G&Wg'KI'Rj7W+h
i&eX7m"d q7}
How to make Nini BellinismfTX3L3V|^
r8l%Y2b"{ o0o K
1. I think this is best made just before serving, in front of your friends. Halve your peaches, remove their stones, then pop them into a liquidizer and blitz until smooth. Add a splash of water if needed and put the puree into a jug. If you don't have a liquidizer just use your hands to squeeze, mash and really push the peaches through a sieve so you get as much as possible of their wonderful flavour and the colour from their skins into the puree. You can get the puree as fine as you like, but I don't mind the thickness...it's quite rustic. Discard (or eat!) whatever is left behind in the sieve, then pour your Prosecco into the jug and gently mix together. Divide between six glasses right away, and top up with a little more Prosecco if need be, and enjoy!)Z)]xc)n
c
J+^#\C1Z Xt ?
[[i] 本帖最後由 十小海乂 於 2012-9-29 13:42 編輯 [/i]]