with Vanilla Crème Fraiche & Tellicherry Pepper Syrup

Makes at least 50 servings.

Ingredients
7 cups + 2 tsp. Sugar
2 cups Water
2 quarts heavy cream
5 lbs. frozen huckleberries
6 tbsp. Tellicherry peppercorns
16 oz. crème fraiche
4 Vanilla Beans

Huckleberry Puree
1. Add 5 lbs. huckleberries, 5 cups sugar and 2 quarts heavy cream to a pan. Bring to a simmer. Taste it. If it isn’t sweet enough add some sugar and return to simmer. If it is sweet enough, turn off the heat immediately.

2. Let cool to room temperature.

3. Puree in a blender or food processor.

4. Strain through a fine mesh strainer (optional, depending on the desired texture.

5. Adjust for seasoning with lemon and a pinch of salt.

6. Refrigerate.

Tellicherry Syrup
1. Add 2 cups sugar and 2 cups water to a saucepan. Bring to a simmer.

2. Add tellicherry peppercorns and simmer for 3 minutes.

3. Strain peppercorns and set syrup aside to cool.

Crème Fraiche
1. Cut vanilla beans lengthwise and scrape seeds from the pod. Add seeds and 2 tsp. sugar to crème fraiche.

Presentation
1. Use espresso cups or large shot glasses.

2. Add the Puree.

3. Add a dollop of crème fraiche.

4. Drizzle Tellicherry syrup over the crème fraiche. You can also garnish with lemon zest.

Wine Pairing: Moscato D’asti, such as La Spinetta

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