Huckleberry Crème Brûlée

with Rosemary-Pinenut Biscotti

Huckleberry Crème Brûlée with Rosemary-Pinenut Biscotti

Recipe by Derick Kuntz

0.0 from 0 votes

Course: DessertDifficulty: Medium

Servings

10-12

servings

Prep time

minutes

Cooking time

hour

Executive Chef Derick Kuntz suggests pairing his Huckleberry Crème Brûlée with any of our single-vineyard Cabernet Sauvignons or Cabernet-dominant blends. The crème brûlée's silky richness helps to cut through the tannins in the wine, while the fruit in both complement each other.

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Ingredients

US Metric

CRÈME BRÛLÉE
3 cups 3 heavy cream
1 cups 1 half and half
1/2 lb 1/2 huckleberries
1/2 cup 1/2 B Cellars Cabernet Sauvignon
8 8 egg yolks
1 cup 1 sugar
2 2 each vanilla beans
1 Tbsp 1 all spice
2 2 each star anise
1 tsp 1 salt
Rosemary-Pinenut Biscotti
1/2 cup 1/2 flour
2/3 cup 2/3 semolina
2/3 cup 2/3 toasted pinenuts
3 Tbsp 3 rosemary, chopped
2 tsp 2 baking powder
2 2 eggs
2/3 cup 2/3 sugar
1/3 cup 1/3 olive oil
1 tsp 1 salt

Directions

HUCKLEBERRY PURÉE
Place huckleberries and wine into a small sauce pot
Bring to a boil and let reduce au sec (nearly dry)
Take off the stove and let cool
Add berries and remaining liquid to a blender
Puree until smooth
Should make about 2 cups
CRÈME BRÛLÉE
Using a double boiler heat heavy cream, half & half, huckleberry purée, vanilla beans, all spice, and star anise
Heat to 180°F
Pull off heat and let sit for 10 mins
In a separate bowl combine egg yolks and sugar by whisking it together
Strain the mixture to remove spices and vanilla bean
Slowly temper the cream/puree mixture into the sugar/egg mixture
Fill ramekins with 8-10oz of the mixture
Place in a deep baking dish, fill the baking dish with hot water until the level reaches about halfway up the sides of the ramekin
Bake at 300° for 40 minutes
ROSEMARY-PINENUT BISCOTTI
Mix flour, semolina, pinenuts, rosemary, and baking powder
Combine eggs, sugar, olive oil, and salt
Slowly add flour mixture to egg mixture and incorporate fully
Form into a thin loaf and bake at 350° for 15-20 minutes
Let cool completely (overnight in fridge is best)
Slice into 1/2 strips and bake at 325° for 6-8 minutes

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Pairing Suggestions

Executive Chef Derick Kuntz suggests pairing his Huckleberry Crème Brûlée with any of our single-vineyard Cabernet Sauvignons or Cabernet-dominant blends. The crème brûlée’s silky richness helps to cut through the tannins in the wine, while the fruit in both complement each other.