http://lemonfirebrigade.com/2011/08/12/wild-blueberry-paste-and-mozzarella-crostini-champagne-grape-honey-spoons-and-a-cheese-board/
Wild Blueberry Paste
Makes 1/2 – 1 cup
12 oz blueberries (2 1/2 cups)
1/4 cup water
1/3 cup white sugar
In a small saucepot, add the blueberries and water and cook on medium to low heat, stirring constantly, until the berries have cooked through, about 10 minutes.
Once this mixture is cooked down, place a large fine mesh sieve over another saucepot or the same washed pot and pour the mixture into the sieve. Force puree through sieve and scrape all sides of the mesh sieve until all the juices have been extracted and only the pulp remains.
Add the sugar to the pot of strained blueberries and continue to cook over moderate heat, stirring constantly, until the mixture starts to pull away from the side of the pot, about 20 minutes. It should be fairly reduced, and able to coat the back of a spoon without much movement and dripping.
Pour the puree into desired mold and smooth the top with an offset spatula. Let cool. Wrap the mold loosely in plastic wrap and chill until it’s set, about 3 hours.
To remove the paste, run a paring knife around the inside edges of the mold and turn the paste over onto the serving platter.
Slice paste and serve with selected accompaniments.
May store up to two months. Keeps well wrapped in parchment paper wrapped with plastic wrap.
Wild Blueberry Paste
Makes 1/2 – 1 cup
12 oz blueberries (2 1/2 cups)
1/4 cup water
1/3 cup white sugar
In a small saucepot, add the blueberries and water and cook on medium to low heat, stirring constantly, until the berries have cooked through, about 10 minutes.
Once this mixture is cooked down, place a large fine mesh sieve over another saucepot or the same washed pot and pour the mixture into the sieve. Force puree through sieve and scrape all sides of the mesh sieve until all the juices have been extracted and only the pulp remains.
Add the sugar to the pot of strained blueberries and continue to cook over moderate heat, stirring constantly, until the mixture starts to pull away from the side of the pot, about 20 minutes. It should be fairly reduced, and able to coat the back of a spoon without much movement and dripping.
Pour the puree into desired mold and smooth the top with an offset spatula. Let cool. Wrap the mold loosely in plastic wrap and chill until it’s set, about 3 hours.
To remove the paste, run a paring knife around the inside edges of the mold and turn the paste over onto the serving platter.
Slice paste and serve with selected accompaniments.
May store up to two months. Keeps well wrapped in parchment paper wrapped with plastic wrap.
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