Huckleberry Creme Puree with Vanilla Crème Fraiche & Tellicherry Pepper Syrup
Makes at least 50 Servings
|Moscato D’asti, such as La Spinetta|
- Huckleberry Puree
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.
Let cool to room temperature.
Puree in a blender or food processor.
Strain through a fine mesh strainer (optional, depending on the desired texture).
Adjust for seasoning with lemon and a pinch of salt.
- Tellicherry Syrup
Add 2 cups sugar and 2 cups water to a saucepan. Bring to a simmer.
- Crème Fraiche
Cut vanilla beans lengthwise and scrape seeds from the pod. Add seeds and 2 tsp. sugar to crème fraiche.
Use espresso cups or large shot glasses.
Add the Puree.
Add a dollop of crème fraiche.
Drizzle Tellicherry syrup over the crème fraiche. You can also garnish with lemon zest.