Huckleberry Creme Puree W/ Vanilla Creme Fraiche & Tellicherry Pepper Syrup

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   Huckleberry Puree

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   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.

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   2. Let cool to room temperature.

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   3. Puree in a blender or food processor.

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

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

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   6. Refrigerate.

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   Tellicherry Syrup

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

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    2. Add tellicherry peppercorns and simmer for 3 minutes.

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    3. Strain peppercorns and set syrup aside to cool.

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    Creme Fraiche

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

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    Presentation

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    1. Use espresso cups or large shot glasses.

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    2. Add the Puree.

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    3. Add a dollop of creme fraiche.

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

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

* Per serving · 4 servings · Values may vary.

No additional tips available.