Huckleberry Creme Puree

Justin All Recipes, Berry Recipes, Fruit Dessert Recipes, Huckleberry Recipes, Produce Recipes, Vanilla Recipes 5 Comments

Huckleberry Creme Puree with Vanilla Crème Fraiche & Tellicherry Pepper Syrup

Makes at least 50 Servings
wine WINE PAIRING
Moscato D’asti, such as La Spinetta
INGREDIENTS

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.
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