Cocoa Pulp Bellini

  • 50ml cocoa pulp juice
  • 75ml Prosecco chilled
  1. Prepare the cocoa pulp juice by defrosting the pulp and blending it one part pulp to 2 parts water.Chill and reserve
  2. Mix 50ml of Prosecco and 50 ml of chilled cocoa pulp juice moving them between 2 glasses to take some of the air out
  3. Put into a Champagne flute
  4. Top up with 25ml of Prosecco
  5. Serve immediately