Friday, December 6, 2013
Maine blueberries are wildly abundant this year. If you need some ideas for what to do with them all, check the Food & Dining section every week this month for a blueberry-inspired recipe from a local chef.
This week's recipe comes from Mercedes Foster, pastry chef at the Black Point Inn in Scarborough.
Yield: 1 pint
4 ounces white chocolate
2 ounces butter, softened
1 egg yolk
2 ounces frozen Maine blueberries, pureed
Melt the chocolate over a double boiler. While the chocolate is melting, whip the egg and butter together in a mixer until uniformly blended.
Turn mixer speed to low and slowly pour in melted chocolate. Turn speed to medium until blended into a smooth texture. Add pureed blueberries.
The ganache can be used right away (but will be very soft), or let it chill in the fridge for a spreadable ganache. Will keep in fridge for two weeks. Can replace the white chocolate with a high quality dark chocolate if desired.