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Bellini

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December 31st, 1999. My friends and I stood in cocktail attire, fueled with adrenaline, ready for Y2K to bring the whole world crashing down. The clock struck midnight and no meltdown, no giant explosion, just the sound of glasses clinking and the taste of sweet champagne.

Recipe supplied by Terry Treske

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Key Alcohol Flavors:
cherry.pngChampagne

 

 What is the difference?

Hi-Proof Ingredients:

Makes 6 individual servings 1 Family size package (10.5 oz) of Champagne Hi-Proof Cake Mix 1/4 cup champagne 1/4 cup + 1 TBSP peach puree FOR Two Under the Influence Use 1 TUI size package (3.5 oz) of Champagne Hi-Proof Cake Mix 1 TBSP champagne 2 TBSP peach puree

 

Hi-Proof Directions:

Preheat oven to 325 degrees. Combine Champagne Hi-Proof Baking Mix with all other ingredients. Whip till light and fluffy (at least 5 minutes) to aerate the batter. Pour batter into flute molds with flute baking paper. Bake for 30-35 minutes or until top turns golden brown. Remove from oven and cool

Lo-Proof Ingredients:

Makes 16-20 flute shaped servings 12 egg whites 1 3/4 cups white granulated sugar 1 cup cake flour 1/4 tsp salt 1 1/2 tsp creme of tartar 5 TBSP champagne 2 TBSP peach pureeR

 

Lo-Proof Directions:

Preheat oven to 325 degrees. In a large mixing bowl preferably with a spout combine egg whites, champagne and creme of tartar. Blend well. With a hand mixer on medium begin to whip. Slowly add in 1/2 of the sugar to form peaks. Probably 3-5 minutes. Add in all of the salt. Now slowly fold in the remaining sugar and sifted cake flour. Fold in by hand. Finally when well mixed gently fold in peach puree. Prepare flute molds with flute baking papers. For best results we suggest using a pastry bag to fill the molds. This will help guarantee that there are no air pockets that form. Otherwise carefully pour and ladle into each mold and gently tap the mold on the table. Bake for approximately 30 minutes. Remove from oven and cool.

Presentation

Peach Whip: Combine 1/2 cup of whipped creme with 1/4 cup of minced peach. Chill. Drop a dollop on top of each sweet treat.

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