COOKBOOK
DANIELLE RIESZ' NON-ALCOHOLIC PEACH BELLINI
Pastry Chef Danielle Riesz from Quattro Restaurant Four Seasons Silicon Valley wowed the crowd with two amazing recipes, the non-alcoholic Peach Bellini, below, and a Stone Fruit Tiramisu with Whipped Mascarpone and Marsala.
NON-ALCOHOLIC PEACH BELLINI
Serves 4
1 cup peach puree
2/3 cup sparkling water
6 tbsp mint ginger syrup, recipe below
Pour peach puree into bottom of a glass. Add the sugar syrup, and top off with
sparkling water. For the alcoholic version, top off with Prosecco in place of the sparkling water.
Mint Ginger Syrup
2 cups water
2 cups sugar
1/2 cup mint leaves
1/4 cup fresh ginger, crushed
Bring all ingredients to a boil in a saucepan. Cover, turn off heat and let steep for 1/2 hour. Strain through a chinois.
Enjoy!
