Black Mulberry Soup with Kaymak Ice Cream

  • Serves

    serves 6

  • Cook

    3 hours 30 minutes


By Mehmet Gürs

Published on February 24, 2016

When it comes to dessert, this pleasantly tart soup from Mehmet Gürs—of Istanbul's Mikla—is a welcome break from super-sweet, honey-soaked Turkish pastries. The ice cream served in the soup is enriched with kaymak, a clotted-cream-style dairy product traditional in Turkey.


For the Kaymak Ice Cream

  • 2 cups whole milk
  • 12 cup kaymak
  • 14 cup honey
  • 1 12 tsp. unflavored powdered gelatin

For the Black Mulberry Soup and Almond Crumble

  • 14 cup plus 2 tbsp. (1 3/4 oz.) coarse almond meal
  • 14 cup all-purpose flour
  • 4 12 tbsp. unsalted butter, melted
  • 12 tsp. ground cinnamon
  • 1 34 lb. black mulberries or blackberries
  • 13 cup sweet white wine, such as Riesling
  • 2 12 tbsp. sugar
  • 1 tsp. black raspberry liqueur, such as Chambord


Step 1

Make the ice cream: In a small saucepan, heat 1 3⁄4 cups milk with the kaymak and honey over medium-high. Meanwhile, in a small bowl, soak the gelatin in the remaining 1⁄4 cup milk for 5 minutes. Scrape the gelatin into the warm milk mixture and stir until it dissolves. Pour the milk mixture into a bowl and let cool completely. Pour the cooled milk mixture in an ice cream machine and process according to the manufacturer's instructions. Scrape the ice cream into a container, cover, and freeze for at least 2 hours.

Step 2

Make the almond crumble: Heat the oven to 350°. In a medium bowl, combine the almond meal with the flour, 4 tablespoons butter, and the cinnamon and rub with your fingers until evenly combined. Spread the crumbs onto a parchment paper-lined baking sheet and bake until golden brown, about 15 minutes. Transfer the baking sheet to a rack and let the almond crumbs cool.

Step 3

Make the soup: In a medium saucepan, combine the mulberries with the wine and sugar and bring to a simmer over medium heat. Cook, stirring, until the berries break down and the sugar dissolves, about 5 minutes. Scrape the berries into a blender and purée until smooth. Pour the purée through a fine sieve into a bowl and discard the solids. Stir in the remaining 1⁄2 tablespoon butter and the liqueur and ladle the soup into serving bowls. Sprinkle the center of each soup with some of the almond crumbs, then place a scoop of the kaymak ice cream over the crumbs to serve.

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