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Double Bellini

1st February 2018

Ingredients

50ml white peach puree

200ml prosecco

30ml peach foam

Foam Method

For the foam, use 1 litre cream syphon, pour the peach puree into it and charge with 2 cream gas before using.

Method

Stir the peach puree and the prosecco gently with ice in a mixing glass, pour in a Wormwood Rock-Gobbler glass and garnish with a peach foam and a lavender flower.

Double Bellini

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