Today is New Years Eve.
Celebrating it with some French Cremont aka Champagne not from the region sounded good.
A very often served drink with these Bubblies is Bellini. The fruit puree is made from white vinyard peaches. That gives that a very floral and sweet taste.
But I do not have any peach puree at home, but pumpkin puree. The jar was left over from my pumpkin latte making in October. I saw a Pinterest post with this method.
Just add as much icing sugar and real vanilla seeds to the pumpkin puree to your liking. Freeze the puree in cubes and add them later to the flute with Cremont or Prosecco or Champagne or German Sekt and toast the New Year.
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