Recipe: The Mulberry

Name: The Mulberry
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 550 g (19.5 oz) of beautiful black mulberries, stems removed; 60 g (2.1 oz) of caster sugar mixed with 60 g (2.1 oz) of high-quality almond powder; 140 g (5 oz) of flour; (a pinch of salt); 60 g (2.1 oz) of sugar; 30 cl (1.25 cups) of whole milk; 20 cl (0.8 cup) of liquid cream (30%); 4 free-range eggs beaten like an omelette

By chef patrick Asfaux 5/5 (1 review)

Prep 15 min

Cook 40 min

Total 55 min

Servings 6 serv.

Beautiful fruits to pick as a family to prepare together this delicious dessert.

Ingredients for 6 servings

550 g (19.5 oz) of beautiful black mulberries, stems removed
60 g (2.1 oz) of caster sugar mixed with 60 g (2.1 oz) of high-quality almond powder
140 g (5 oz) of flour
(a pinch of salt)
60 g (2.1 oz) of sugar
30 cl (1.25 cups) of whole milk
20 cl (0.8 cup) of liquid cream (30%)
4 free-range eggs beaten like an omelette

Step-by-step directions

1 Wash your mulberries, then remove the stems, do not wipe them, and pour them into a bowl with your sugar and almond mixture, stir, cover and let marinate for 1 hour.

2 Preheat the oven to 180°C (355°F) (Gas mark 6).

3 In a large bowl, pour the flour, make a small well (fountain), pour in your fine salt then your sugar, your milk, your cream and your beaten eggs, stirring as you go.

4 In a large, fairly high tart mold (teflon or flexipan), arrange your marinated mulberries, scattering them well throughout, then pour your prepared mixture from the bowl over them.

5 Bake in the middle of the oven for 40 minutes.
Remove your Mulberry, wait 15 minutes before unmolding it, then sprinkle it with icing sugar mixed with a little cinnamon.
This tasty dessert is eaten warm or cold accompanied for example by: a good bowl of vanilla Bourbon custard cream or a smooth Chantilly cream.

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