Black magic Halloween Bellini
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Helen Cathcart
Black magic Halloween Bellini
A bewitching twist on a classic Bellini, guaranteed to intrigue Halloween guests
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 300g blackberries
- 30g caster sugar, plus 1 tbsp
- ½ tsp vanilla extract
- 1 tsp black food colouring gel
- chilled Prosecco, to serve
Step by step
- Set aside 8 blackberries for garnish and place the remainder in a saucepan with 1 tablespoon of sugar, the vanilla extract and 1 tablespoon of water. Cook over a medium heat until the sugar has dissolved, and the blackberries have mostly broken down; about 6-8 minutes.
- Press the blackberry mixture through a sieve into a bowl. Chill until needed. In a small bowl, mix the sugar with the black food colouring. Press the rims of 4 flutes into the black sugar to coat. Divide the puree between the sugar-rimmed flutes and top up with chilled Prosecco to serve. Garnish with 2 blackberries per glass.
