huckleberries!

Dawn-Marie Lambert
@dawn-marie-lambert
08/08/11 20:31:21
7 posts
Huckelberries are a small sweet berry in the same family as theblueberry. I thought it would be easy to find a huckleberry truffle recipe online but had no luck. If I am able to find a good blueberry truffle recipe, could I possibly interchange the berries? And is frozen or fresh better?I am worried about the water content in thehuckleberries and at this time do not have the knowledge to adjust a trufflerecipe accordingly. Can I interchange them or does anyone have any hot leads on a huckleberry truffle recipe? The locals here don'teven disclose the whereabouts of their huckleberry patches muchless share recipes containing huckleberries. Maybe I will have better luck on this discussion...
updated by @dawn-marie-lambert: 04/21/15 11:25:15
Kathryn James
@kathryn-james
03/18/12 03:43:19
11 posts

I know it's been a long time since you posted this, and It's about 2:30 am here, so if I see a response later today when I'm fully awakethat you're still interested, I'll give you more details. For now, let me say I've been making a really good raspberry ganache in white chocolate and I do it primarily by making a pureed raspberry reduction, reducing down to 1/4 the original volume of the puree. I typically start this with frozen raspberries. The consistency I end up with is something of a sticky paste. I also, because I'm able to get it, add some freeze dried powdered raspberries to the puree before I reduce and also to the ganache itself. Let me know if you want recipes.

Dawn-Marie Lambert
@dawn-marie-lambert
03/22/12 15:57:27
7 posts

yes I would most definately be interested! I have since learned how to make a raspberry cream center which I cant wait to try with the huckleberries but I'd love to try your recipes as well. Thank you!

Kathryn James
@kathryn-james
03/22/12 20:33:56
11 posts

Cool, so the raspberry reduction, as of yesterday at least, consists of an entire bag of frozen raspberries, which is a little over 3 cups according to the package, dumped directly into a saucepan from frozen. I let it cook down until it loses that "wet" look, about an hour to an hour and a half. After that, let it cool enough to throw in the food processor or blender, and finally strain to get most of the seeds out.

The ganache recipe is:

1/2c heavy cream

1T unsalted soft butter

20 oz white chocolate

1/4c of the raspberry reduction

1 oz (by weight) freeze dried raspberries

I tend to go heavy on the chocolate with white chocolate ganaches, cause I like the firmness.

Dawn-Marie Lambert
@dawn-marie-lambert
04/15/12 10:25:05
7 posts

Kathryn,

I've been working long hours lately and have not done much chocolate making lately, or anything else for that matter! Thank you for the recipe, I look foward to making it and will let you know how it turns out...

DM

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