Tuesday, June 18, 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.
BLUEBERRY GANACHE
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.
Tweet
Copyright ©2013 MaineToday Media, Inc.
Jobs
Cars
Real Estate
Maine Yellow Pages
Facebook
Twitter
Further Discussion
Here at PressHerald.com we value our readers and are committed to growing our community by encouraging you to add to the discussion. To ensure conscientious dialogue we have implemented a strict no-bullying policy. To participate, you must follow our Terms of Use.Questions about the article? Add them below and we’ll try to answer them or do a follow-up post as soon as we can. Technical problems? Email them to us with an exact description of the problem. Make sure to include: