Huckleberry Creme Puree with Vanilla Crème Fraiche & Tellicherry Pepper Syrup
Makes at least 50 Servings
 |
WINE PAIRING | |
|---|---|---|
| Moscato D’asti, such as La Spinetta | ||
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
DIRECTIONS
- 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.
- 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.
Comments 5
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Where can I find frozen huckleberries? They are my favorite, but I can only find them in my grandparents freezer b/c they pick them fresh every year. This looks like my perfect pairing: huckleberries and vanilla. I NEED to make it! I found this on tastespotting.