Bellini Bonbon: Sparkling Rose Wine and Peach Liqueur

Adapted by
January 2011
Yield: Several trays of bonbons


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


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.