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.

RECIPES THE FOOD TEAM PHOTOGRAPHS MAJA SMEND FOOD STYLING LOTTIE COVELL STYLING TONY HUTCHINSON

Peach bellini pannacotta

Peach bellini pannacotta, p80

SERVES 6. HANDS-ON TIME 40 MIN, PLUS SETTING

MAKE AHEAD

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

FOOD TEAM’S TIPS

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.

FOR THE PANNACOTTA

• 410g tin peaches in natural juice

• 6 gelatine leaves (we used Costa)

• 600ml double cream

• 150ml whole milk

• 150g caster sugar

• 100ml prosecco

FOR THE BOOZY PEACHES

• 3 fresh peaches, sliced

• Handful fresh mint leaves, plus extra to decorate

• 200ml prosecco

YOU’LL ALSO NEED…

• 6 x 150ml dariole moulds or ramekins, greased with a little flavourless oil

1 Drain the peaches (reserve the juice), put in a mini food processor and whizz to a fine pulp. (If you don’t have a mini food processor use a stick blender instead.) Meanwhile, put the gelatine in a bowl and cover with cold water. Leave for 5 minutes.

2 Put the whizzed peach pulp, cream, milk and sugar in a saucepan. Gently heat until the sugar has dissolved. Turn the heat to its lowest setting, squeeze the excess water from the softened gelatine leaves and whisk them into the cream with the prosecco. Keep stirring until the gelatine has fully dissolved.