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Tradition has it, that my husband would serve me a simple Bellini (bought mix but good) whilst in my bath every Christmas Day (too much details I know) then I was served a fluffy Bellini in December at our favorite bar in Zürich, so I thought I’d try this recipe here. Being a bit complicated, I settled for a Kir and proposed to make this Bellini later on. I didn’t get the fluffiness I wanted, although I used egg white, but very nice all the same. Hope I am not giving Paloma D. ideas though lol

Great version. I like this better than the one at Harry's Bar and Grill. The peach schnapps add a stronger peach flavour. I have made these with both white and yellow peaches. While I prefer the taste of the white they are hard to make for a large group as the colour of the puree starts to grey. I love both types as a peach is my favourite fruit.

I use ripe white peaches (never yellow ones) peeled and crushed with a blender and some ice, add a raspberry to get a gentle pink colour.
The main difficulty when you pour the prosecco over the peach puree is the large amount of foam it makes. You have to be patient, to let it down before filling up.

If you pour half of the purree into the glass then the other ingredients, it gets a bit more taste.