About a month ago, a colleague of mine, Mike brought in tubs of mulberries that he had picked freshly off his mulberry bush at home. He couldn’t use them all himself so shared them out amongst everyone at work. Mike said his mulberry bush blossomed for weeks on end and then it would go dormant for the rest of year. I popped a couple of tubs in the freezer for baking with.
I loved the colour of them, so rich and dark. When you peeled the berries from the stem, it squirts out this deep sanguineous shade. I had never had or heard of mulberries before coming to Australia, they remind me of blackberries at home. Picking blackberries is an old tradition in Ireland. As kids we would go down the Coney Island road with a bucket and pick blackberries to our hearts content, coming home and my sister, Liz would make a blackberry pie for all of us. Yum!
As the weather is picking up here in Perth, first day of summer and we’re enjoying a warm 32 degrees. I’m not used to it being so hot at this time of the year. I’m usually wrapped up in a big wooly jumper, hats, gloves and boots, resembling the michelin man and enjoying cuddling up by the fire. Even when I was living in Doha, it was cold, blustery and rainy at this time of year. So, having the sun beaming down on us this December is quite different. We are heading out to get our Christmas tree this weekend too, memories of walking through the Coillte Christmas tree yard at home, again wrapped up like the michelin man, trying to maneuver a ginormous tree into the boot of the car. The biggest and fattest tree we can find always makes it to our house! I’m looking forward to picking it up in the sunshine this year, I can’t wait to have a Christmas tree in our apartment, a few mince pies and some mulled wine and it will be perfect 🙂
Back to the mulberries. The recipe is very simple and the result is a beautiful deep and rich colour with a creamy, sweet taste. I hope you like it….
150 g mulberries – destemmed
1 egg yolk
100 g Castor Sugar
350 ml Double Cream
1/2 tspn vanilla essence
Whisk together the egg, egg yolk, vanilla essence and sugar in a mixing bowl over a sauce pan of simmering water until it becomes pale and creamy.
Add in the berries to the egg mixture. You can sieve the berries to remove the pips.
Whisk the double cream until fluffy and has soft peaks.
Fold the cream into the egg and berry mixture, stir to combine.
Tip into a 1 litre container and freeze for at least 8 hours or overnight.
A little tip is to take out the ice-cream and whisk it with a hand blender after 3-4 hours, just to make sure that all the mixture is evenly combined.
Summer treats from down ‘unda