Gingerbread Bellini
- loading...
- Preparation and cooking time
- Prep:
- plus chilling
- Easy
- Makes 4
Capture all the flavours of the classic Christmas ginger biscuit in this simple Prosecco cocktail you can make in minutes - ideal for fuss-free festive entertaining
| Nutrient | Unit |
|---|---|
| kcal | 315 |
| fat | 8g |
| saturates | 4g |
| carbs | 38g |
| sugars | 27g |
| fibre | 1g |
| protein | 3g |
| salt | 0.6g |
Ingredients
- juice 1 lemon
- 1 tbsp ginger cordial (we used Belvoir)
- 50ml hazelnut liqueur (we used Frangelico)
- 350ml prosecco
- 25g roll-out icing or marzipan
- 4 mini gingerbread men
Method
- STEP 1
Put 4 Champagne flutes in the fridge for 15 mins. When you’re ready to serve, mix together the lemon juice, ginger cordial and hazelnut liqueur in a small jug. Take the Champagne flutes out of the fridge, pour in the mixture, then top up each glass with Prosecco.
- STEP 2
Roll the icing into 4 small balls, then gently press them onto the rims to help you secure the mini gingerbread men. Serve immediately.
Goes well with
Recipe from Good Food magazine, December 2015
Comments, questions and tips
Overall rating
