Encapsulated Huckleberry Compote

Name: Encapsulated Huckleberry Compote
Yield: Yield: 751 g/1 lb 10.4 oz
Cuisine: United States
Ingredients: Salt 1 g .04 oz .13%; Water 100 g 3.53 oz 13.32%; Sugar 50 g 1.76 oz 7.14%; Water 625 g 1 lb 5.92 oz 89.29%; Genutine 400-C (60% kappa carrageenan plus 40% locust bean gum; see Note) 25 g .88 oz 3.57%; Simple syrup, at 50° Brix 500 g 1 lb 1.6 oz; Sugar 150 g 5.29 oz 19.97%; Encapsulation; Huckleberry Compote; Huckleberries 500 g 1 lb 1.6 oz 66.58%

Preparation info

Yield:
751 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Huckleberry Compote
Huckleberries 500 g 1 lb 1.6 oz

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

For the huckleberry compote: Combine the huckleberries, sugar, water, and salt in a small sauce pot and bring to a quick boil. Turn off the heat and let the mixture cool to room temperature. Transfer half of the compote to a blender cup and blend until smooth. Reserve the other half in the refrigerator without straining. Discard after 5 days.
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