Black Mulberry Soup with Kaymak Ice Cream

Black Mulberry Soup with Kaymak Ice Cream

Black Mulberry Soup with Kaymak Ice Cream
Black Mulberry Soup with Kaymak Ice CreamCem Talu

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.

Black Mulberry Soup with Kaymak Ice Cream
This pleasantly tart soup is a welcome break from super-sweet desserts. The accompanying ice cream is made from kaymak, a traditional Turkish dairy product.
Yield: serves 6
Time: 3 hours, 30 minutes

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

Instructions

  1. Make the ice cream: In a small saucepan, heat 1 34 cups milk with the kaymak and honey over medium-high. Meanwhile, in a small bowl, soak the gelatin in the remaining 14 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.
  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.
  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 12 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.