3 best mulberry desserts: how to cook

Mulberries are a seasonal berry with a delicate taste that you want to enjoy in the summer. They are not only delicious, but also very useful: they contain vitamins C, K, E, iron, antioxidants and improve digestion. If you are lucky enough to collect a basket of fresh mulberries, then try to cook desserts with them. See also the best summer smoothie recipes.

Mulberry pie with crispy crust

Ingredients:

• 2 cups mulberries (you can mix black and white)
• 2 eggs
• 100 g sugar
• 100 g butter
• 1/2 cup milk
• 1.5 cups flour
• 1 tsp. spoon of baking powder
• Vanillin
• Pinch of salt

For the topping:

• 2 tbsp. sugar
• 2 tbsp. flour
• 30 g butter (cold)

Preparation:

• Preheat the oven to 180°C.
• Beat the eggs with sugar until fluffy. Add the melted butter, milk, vanilla and salt.
• Gradually add the flour with baking powder.
• Pour the batter into a greased pan. Place the mulberries on top.
• Mix the ingredients for the topping, mash with a fork until crumbly. Sprinkle over the cake.
• Bake for 35-40 minutes. Cool before serving.

Homemade mulberry ice cream

Ingredients:

• 2 cups mulberries
• 1 cup heavy cream (33%)
• 1/2 cup condensed milk
• 1 tsp. spoon of lemon juice
• Vanillin

Preparation:

• Wash the berries, grind in a blender until puree. You can strain through a sieve to get rid of the seeds.
• Mix the puree with condensed milk and lemon juice.
• In a separate bowl, beat the cream until soft peaks form.
• Gently combine everything together, add vanilla.
• Pour into a container and place in the freezer. Stir the ice cream every 1.5-2 hours (3-4 times) to prevent crystals from forming. The ice cream will be ready in about 6-8 hours.

Panna cotta with mulberry sauce

Ingredients:

• 400 ml of cream (20-30%)
• 100 ml of milk
• 2 tbsp. spoons of sugar
• 1 tsp. spoon of vanilla extract
• 10 g of gelatin

Ingredients for the sauce:

• 1 cup of mulberries
• 2 tbsp. spoons of sugar
• 1 tsp. lemon juice

Preparation:

• Soak gelatin in cold milk for 10 minutes.
• In a saucepan, heat the cream with sugar and vanilla until hot, without bringing to a boil.
• Add the swollen gelatin and stir well until completely dissolved.
• Pour the mass into molds, cool and refrigerate for at least 4 hours.
• For the sauce, grind the mulberries with sugar and lemon juice in a blender. Strain if desired. Pour the sauce over the finished panna cotta before serving.

Next…