POSTED IN For Growers ON 5/19/2015
Double click on this graphic to see an enlarged version with all the details.
Come see fields of real saskatoon bushes, including various stages of development, and learn more about how to better grow saskatoon berries, whether you have just a few plants, or many acres of plants
POSTED IN For Consumers, For Growers ON 5/14/2015
Many farms are reporting that they are seeing buds developing. Though several growing regions experienced colder than normal winters this past year, the saskatoons are coming on strong! This cold-hearty fruit plant is so resilient!
Looks like we are headed for another great year! We will be watching as the plants mature, and look forward to eating those saskatoon berries, either fresh or processed.
Saskatoon White Chocolate Mousse
(from Sunrise Berry Farms, Lethbridge, AB)
- 21 cream filled chocolate sandwich cookies
- 2 tablespoons butter, melted
- 1 pouch Sunrise Berry Farms Saskatoon Berry Pie Filling
- 1 cup cold milk
- 1 pkg (32 g) instant white chocolate pudding mix
- 1 envelope unflavored gelatin
- 3 cups heavy whipping cream, divided
- 1/4 cup sugar
- 1/4 teaspoon almond extract
- In a food processor, process cookies until finely chopped.
- Add butter; cover and pulse until mixture begins to hold together. Press onto the bottom and up the sides of an ungreased 10″ pie plate. Bake at 350 degrees for 8 – 10 minutes. Cool on rack.
- For mousse, in a large bowl, whisk milk and pudding mix for 2 minutes; set aside.
- In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from heat.
- In a large mixing bowl, beat remaining cream until it begins to thicken.
- Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture.
- Fold into pudding. Refrigerate until slightly firm, about 30 minutes.
- Spread Saskatoon Berry Pie Filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate curls if desired.
Yield: 8-10 servings.