Ingredients:

  • 2 cups (300g) wild Montana huckleberries, fresh or frozen
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 pkg (7g) unflavored gelatin powder
  • 1/2 cup (120ml) cold water
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 pinch (1g) fine sea salt
  • 1/4 cup (60ml) heavy cream, whipped to stiff peaks
  • 1/2 cup (75g) fresh huckleberries for garnish
  • Fresh mint leaves

Instructions:

  1. Combine huckleberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 8–10 minutes until the berries burst and the liquid reaches a syrupy consistency.
  2. In a small bowl, sprinkle gelatin over the cold water and let it sit for 5 minutes to bloom.
  3. Stir the bloomed gelatin into the hot berry mixture until completely dissolved.
  4. Pour the mixture into a 9x9 inch glass baking dish and refrigerate for 1 hour until it jiggles slightly but holds its shape.
  5. Pour chilled heavy cream, powdered sugar, vanilla, and salt into a cold mixing bowl. Beat on medium-high speed until stiff peaks form.
  6. Gently fold the cream over the set huckleberry layer using a spatula to avoid deflating the air bubbles, then smooth the top.
  7. Cover the dish with plastic wrap and refrigerate for at least 5 hours (or overnight) to allow the layers to fully bond.
  8. Just before serving, pipe small dollops of whipped cream on top and press a fresh berry into each, garnishing with mint leaves.