Prosecco and peach jellies based on the classic Venetian cocktail, the Bellini, served with grilled pears and almond and citrus biscotti.
Yield – 4 Servings
- Make the raspberry coulis: put the raspberries, icing sugar and lemon juice in a pan and heat until the raspberries start to break down. Pass through a fine sieve to remove the pips.
- Make the sugar syrup: put the sugar and water in a pan and heat gently, without stirring, until the sugar has dissolved. Bring to the boil and boil for 2 minutes.
- Make the jellies: place 200ml Prosecco in a small pan, add the sachet of Vege-Gel and stir to dissolve completely. Heat gently to boiling point.
- Mix the remaining Prosecco, the peach purée, 4 tsp raspberry coulis, 150ml sugar syrup and the juice of ½ lemon and add this mixture to the pan, stirring constantly until blended. Taste and add more sugar syrup or lemon juice, if required.
- Pour into four cocktail glasses (if you do not have cocktail glasses, you can use lightly oiled dariole moulds), cool and then chill for an hour until set.
- Make the biscotti: preheat the oven to 170°C (Fan Oven 150°C / 325°F / Gas Mark 3). Line a baking tray with baking paper.
- Put the sugar, egg and grated orange and lemon rind in a large bowl. Whisk with an electric mixer until pale and thick. Fold in the sifted flour, baking powder and almonds, then bring the mixture together to a dough with your hands.
- With wetted hands, form the dough into a log about 25cm long x 5cm wide on the baking tray. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside for about an hour to cool.
- Preheat the oven to 140°C (Fan Oven 120°C / 275°F / Gas Mark 1).
- When the dough is cool, use a sharp serrated knife to cut the log on the diagonal in 0.5cm slices. Lay the slices on the baking tray and bake for 15-20 minutes, turning halfway through the cooking time, until completely dried out. Remove from the oven and allow to cool completely.
- Grill the pears: just before serving, preheat the grill to medium. Put the butter, sugar, lemon zest and juice in a small pan and heat gently until the sugar has dissolved and the mixture is syrupy. Peel, core and slice each pear into 6-8 pieces, depending on size. Place the pear pieces on a baking tray and brush with the lemon mixture. Grill the pears, turning and brushing occasionally with the lemon mixture, for 6–8 minutes until tender.
- To serve: arrange the jellies with the grilled pears and biscotti, and decorate with raspberry coulis, fresh raspberries and mint sprigs.
This recipe will make 25-30 biscotti; any leftovers will keep for 2-3 weeks stored in an airtight container.