Curtis Stone’s Mango Bellini

Cheers with the Take Home Chef‘s Mango Bellini at your New Year’s Day brunch.

Recipe courtesy of curtisstone.com

Yields:

4
– 6

Ingredients
2
ripe mangos
1
bottle brut Champagne
Directions
  1. Place 4 to 6 Champagne flutes in the freezer to chill. Place chopped mango in a blender and puree until smooth.
  2. Strain the mango puree through a fine sieve and into a bowl. Freeze the strained puree in the freezer or over ice until it is cold.
  3. Place the mango puree in a glass pitcher. Add the Champagne and gently whisk to blend. Slowly pour the Champagne mixture into the chilled flutes and serve immediately.

<p>The importance of a decent brunch on New Year’s Day should not be underestimated. Get on the road to recovery with Curtis Stone’s Cinnamon French Toast with Berry Sauce. Or if you want to prolong that New Year’s fuzzy feeling just a little longer, Curtis’s Mango Bellini will temporarily ward off the January blues.</p><p>” title=”Curtis Stone”<br/>class=”lazyimage lazyload”<br/>src=”https://hips.hearstapps.com/del.h-cdn.co/assets/cm/15/10/54f68bbb5d74e_-_curtis-headshot-xl.jpg?crop=1xw:1.0xh;center,top&resize=480:*”<br/>/></picture></div></div><div class= Breville

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