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When cocktails meet dessert

When we had the idea of creating puddings inspired by Italy’s drinks and cocktails, we were transported in our minds to the Italian Riviera, enjoying delightful spoonfuls in the sunshine. The team had so many ideas we had a job whittling them down, but here are the five gems that made the final cut

sweet treats.

Peach bellini pannacotta

Peach bellini pannacotta, p80



The pannacottas can be made up to 24 hours ahead. Wrap the moulds in cling film and keep in the fridge.


To turn out the pannacottas, dip the moulds briefly in warm water to loosen.

If you want to try a different flavour pannacotta, you can use the same weight of any tinned fruit. Cherries and pears would both work well.


• 410g tin peaches in natural juice

• 6 gelatine leaves (we used Costa)

• 600ml double cream

• 150ml whole milk

• 150g caster sugar

• 100ml prosecco

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Find the complete article and many more in this issue of delicious. Magazine - Jul-17
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About delicious. Magazine

Mamma mia! July is delicious. magazine’s Italian issue and it’s packed with recipes from the world’s favourite cuisine. There are summer dishes from Eleonora Galasso, Giorgio Locatelli, Theo Randall, Gennaro Contaldo, Ursula Ferrigno, Sabrina Gidda and the godfather, Antonio Carluccio. Plus, there’s classic Tuscan food and a romantic menu from Venice as well as ‘nduja stuffed pork roast and three easy lasagnes. And don’t miss our cocktail-based desserts from Italian drinks – anyone for Limoncello drizzle cake or Negroni granita?