Bellini Bonbon: Sparkling Rose Wine and Peach Liqueur

Adapted by StarChefs.com
January 2011
Yield: Several trays of bonbons

INGREDIENTS:

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.