Yield: 4 servings
|6 ounces||Sugar (3/4 c)|
|2 ounces||Soft white breadcrumbs (1 c)|
|2 ounces||Ground almonds (1/2 c)|
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