1 killogram fresh peach purée
300 grams Solid Pink Cava by El Celler de Can Roca with Agustí Torelló Mata Solid Blanc
50 milliliters peach liqueur
250 grams cocoa butter
METHOD:
For the Bellini Bonbon:
Mix the peach purée, Solid Pink Cava, and peach liqueur together in a food processor. Fill bonbon molds with the mixture and freeze.
For the Bonbon Coating:
When the bonbons are frozen, melt the cocoa butter and use it to coat the bonbons. Put the coated bonbons in the refrigerator to thaw.
To Assemble and Serve:
Arrange the bonbons in a bowl of ice and finish with a touch of gold leaf.
