Bellini Peach 2

Bellini With Peach Caviar

Bellini with peach caviar is a variation of one of the most well-known Champagne cocktails, which in itself is a delicious and refreshing drink, especially if made with fresh Peach pure. I’ve seen it made with peach nectar or peach schnapps, but they are all missing the unique taste and aroma of the house-made peach puree.

The only difference of the Bellini recipe below from the one pretty much everyone knows is that I added some Peach caviar – pearls to reinforce and introduce more of the peach flavor.

Yield: 1

Bellini with Peach Caviar

Bellini with fresh peach puree
Prep Time 30 minutes
Additional Time 5 minutes
Total Time 35 minutes


  • 2 oz fresh peach puree
  • Fill with Champagne/Sparkling wine
  • Peach caviar


Pour 2 oz of peach puree into a champagne glass. Top with sparkling wine and gently stir.

Garnish - Peach pearls can be placed in the empty glass before pouring the puree and the sparkling wine. The second option is the peach pearls to be served aside.

Peach puree:

4-6 peaches - preferably white or 1 cup frozen ones, if fresh peaches are not available.

Peel the peaches cut them into smaller pieces, add a little bit of lemon juice and blend. Double strain the puree and store it in the fridge.

We need extra puree to make the pearls.

Peach pearls:

7 oz peach puree

3 oz water

1/2 oz fresh lemon juice

1.5 r Sodium Alginate

5 gr Calcium Chloride

1000 ml water

Mix peach puree, lemon juice, and Sodium Alginate. After dissolving SA add the rest of the mix and blend again. Fine strain and put in the fridge for a few hours or overnight to remove any remaining air bubbles.

Dissolve 5 g of calcium chloride into 1L of cold water in another vessel. Use a catheter syringe with a wider tip opening or a squeegee bottle. Drop by drop, squeeze the liquid gently over the bath, from about 11/2″ distance.

For Ravioli, use a small cooking measuring spoon, dip the spoon with the SA mix into the CC bath and flip it over, wipe the spoon before making new Ravioli. It takes about 2-3 min for the outer gel membrane to form.

Use a slotted spoon to remove the caviar from the Calcium Chloride bath and rinse it into another vessel filled with cold, clean water. Strain and store in the fridge. The liquid inside the spheres starts to jellify slowly in about 20-30 minutes.

There is another way of making caviar; it is called the Reverse Spherification method, which will slow down the jellification process.

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