Can't find what you are looking for?


« What's now? What's next? | Main | My not-so-secret lust affair with the Coco Cocoon »

The FFF-riday thank you Bellini

Phew! It’s been a fabulous first week for FFF, and we would love to buy each and every one of you a drink to say a big thank you for your wonderful feedback and well wishes. Now, if only we could find a decadent bar somewhere to meet up with all of you…

In the meantime, we have decided we are going to enjoy a delicious Bellini, and toast you individually. We could be here for some time.

Photo: www.harrysbarvenezia.comThe Bellini (named after Giovanni Bellini, the fifteenth century Venetian painter) was invented by Giuseppe Cipriani, of the infamous Harry’s Bar in Venice (a favourite foxhole of Ernest Hemingway and Orson Welles amongst others) sometime in the 1930’s.

According to the The Harry’s Bar Cookbook, they employed a man whose sole purpose was to cut up and pit small white peaches and squeeze them with his hands to extract the juice for the Bellini. The juice and pulp were then forced through a ‘chinois’ (a fine sieve) to form the rose-coloured elixir that is mixed with Prosecco to make the delicately hued Bellinis.

A couple of rules…

  • Never use yellow peaches to make a Bellini. The peaches need to be white, with that delicate pink tinge to produce a perfect potion.
  • Never puree the peaches by machine. Use your hands (or a coarse cheese grater over a bowl) to make the white peach pulp and then force it through a fine sieve.
  • If the peach puree is very tart, sweeten it with just a little sugar syrup (see below).

However… sometimes rules are made to be broken. Like today, when we have no peaches and no Prosecco. So we are going to put an FFF twist on our Bellini, and ask Giuseppe for pardon!

The FFF-riday Bellini
If you have delectable fresh peach puree, refrigerate until it is very cold. If not, refrigerate a can of good quality peach juice.

Mix your peach puree/juice with very cold Champagne in the proportion of 1 part peach puree/juice to 3 parts Champagne and one drop of Angostura bitters. Enjoy!

Sugar Syrup
390g sugar
425mls water
Combine sugar and water in a medium saucepan over a low heat. Stirring occasionally until the sugar is completely dissolved. Turn up the heat and bring the mixture to a boil and boil for 2-3 minutes. Remove from the heat and allow to cool. Chill covered syrup in the refrigerator

Reader Comments (1)

Brings back great memories of lunchtime Bellini's at Harry's Bar in New York a while back . Harry Cipriani even dropped by to say hello! What a treat...

September 26, 2009 | Unregistered CommenterDiamonds

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>