Yield: 4 servings
Measure | Ingredient |
---|---|
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