Encapsulated Huckleberry Compote



  • Huckleberry Compote
  • Huckleberries 500 g 1 lb 1.6 oz 66.58%
  • Sugar 150 g 5.29 oz 19.97%
  • Water 100 g 3.53 oz 13.32%
  • Salt 1 g .04 oz .13%
  • Encapsulation
  • Water 625 g 1 lb 5.92 oz 89.29%
  • Sugar 50 g 1.76 oz 7.14%
  • 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


  1. 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.
  2. Pass the puréed liquid through a fine-mesh sieve. Using a funnel gun, portion the puréed liquid into 20-g/.7-oz dome silicone molds and freeze. Once they have hardened, push them out of the molds and reserve them in the freezer. Keep well covered.
  3. For the encapsulation: Combine the water, sugar, and Genutine 400-C in a sauce pot and bring to a boil.
  4. Wait for the liquid to cool to 80°C/175°F.
  5. Using a scribe or long needle, stab a frozen huckleberry compote dome at its base/flat end, and dip it in the warm encapsulating bath.
  6. Carefully pull it out and dip the encapsulated compote in the simple syrup, gently pushing it off the scribe or needle with the tip of your finger.
  7. Repeat with the other domes. Reserve the encapsulated compote in the liquid compote in the refrigerator. Discard after 2 days.