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.
Ingredients
For the Kaymak Ice Cream
- 2 cups whole milk
- 1⁄2 cup kaymak
- 1⁄4 cup honey
- 1 1⁄2 tsp. unflavored powdered gelatin
For the Black Mulberry Soup and Almond Crumble
- 1⁄4 cup plus 2 tbsp. (1 3/4 oz.) coarse almond meal
- 1⁄4 cup all-purpose flour
- 4 1⁄2 tbsp. unsalted butter, melted
- 1⁄2 tsp. ground cinnamon
- 1 3⁄4 lb. black mulberries or blackberries
- 1⁄3 cup sweet white wine, such as Riesling
- 2 1⁄2 tbsp. sugar
- 1 tsp. black raspberry liqueur, such as Chambord
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Instructions
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.
- 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.
- 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.
- 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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