a mulberry and almond dish

British isl
4 servings
16 ounces Mulberries
6 ounces Sugar (3/4 c)
2 ounces Soft white breadcrumbs (1 c)
2 ounces Ground almonds (1/2 c)
4 tablespoons Cream

Cook the mulberries with the sugar, not too fast, until the juice flows. Mix the crumbs and almonds in a basin, then add the mulberries folding them in gently.

Divide between 4 glasses or white custard cups and chill. Before serving, float a little cream on top.

Submitted By IAN HOARE On 08-28-95

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