{"id":602,"date":"2013-06-20T09:36:29","date_gmt":"2013-06-20T07:36:29","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=602"},"modified":"2016-03-16T14:49:18","modified_gmt":"2016-03-16T13:49:18","slug":"bellini-granita-met-kersen-en-frambozencoulis","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/bellini-granita-met-kersen-en-frambozencoulis\/","title":{"rendered":"Bellini granita met kersen en frambozencoulis"},"content":{"rendered":"

<\/h3>\n
\n
\"\"<\/a>foto: la Serenissima<\/i><\/div>\n

Venezia, \u00e9\u00e9n van de bakermatten van ijs. Vaak heb ik voorstellingen van hoe Venetiaanse geliefden in de 17e eeuw hun ijsje savoureerden in de warme en vochtige stad. Op het San Marcoplein of in de gondola. Veneti\u00eb, stad van aperitivi en cicchetti, kleine hapjes. E\u00e9n beroemde cocktail van de nog beroemdere Harry’s bar, is de Bellini. In de jaren 30 van de vorige eeuw bedacht door barman\u00a0Cipriani. Deze cocktail bestaat uit een deel perzikenpuree en twee delen prosecco. De roze kleur krijgt het drankje door wat kersen- of frambozensap toe te voegen. Mijn tweede inzending deze maand voor het foodblogevent wordt dan ook een Bellini granita met kersen en frambozencoulis.<\/p>\n

Nodig:<\/p>\n

6 rijpe perziken
\n1\/2 fles prosecco
\ndoosje verse frambozen
\n1 tl frambozenazijn
\n250 g kersen ontpit<\/p>\n

Bereiding:<\/p>\n

Schil en ontpit de perziken. Gaat de schuil er niet makkelijk vanaf, dompel ze dan onder in heet water. Pureer het vruchtvlees en voeg de prosecco toe. Zet het geheel in de vriezer en roer met een vork de bevroren delen los. (om het half uur) Zo ontstaat een mooie granita.
\nPureer de frambozen en wrijf door een zeef. Voeg een tl frambozenazijn toe en laat afkoelen. Ontpit en halveer de kersen.
\nVul vier fl\u00fbtes met een laag kersen, dan wat Bellini granita, dan een laagje kersen, dan weer granita. Schep hierover en lepel frambozencoulis en PRONTO is je verkoelende ijsje.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

foto: la Serenissima Venezia, \u00e9\u00e9n van de bakermatten van ijs. Vaak heb ik voorstellingen van hoe Venetiaanse geliefden in de 17e eeuw hun ijsje savoureerden in de warme en vochtige stad. Op het San Marcoplein of in de gondola. Veneti\u00eb, stad van aperitivi en cicchetti, kleine hapjes. E\u00e9n beroemde cocktail van de nog beroemdere Harry’s … <\/p>\n

Lees verder “Bellini granita met kersen en frambozencoulis”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,4,16,9,26,11],"tags":[],"class_list":["post-602","post","type-post","status-publish","format-standard","hentry","category-acbm","category-appetizers","category-dessert","category-foodblogevent","category-homemade","category-wijn-en-gerecht"],"yoast_head":"\nBellini granita met kersen en frambozencoulis - Gereons Keuken Thuis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gereonskeukenthuis.nl\/blog\/bellini-granita-met-kersen-en-frambozencoulis\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bellini granita met kersen en frambozencoulis - Gereons Keuken Thuis\" \/>\n<meta property=\"og:description\" content=\"foto: la Serenissima Venezia, \u00e9\u00e9n van de bakermatten van ijs. 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