Mulberry Dessert (Fruit Dessert Cup Recipe)

Mulberry Dessert (Fruit Dessert Cup Recipe) Recipe

The summer weather in the San Francisco Bay Area has been pretty dreadful for the fruits and vegetables in our garden, with one major exception. We were able to pick a basketful of the ripest mulberries from the tree in our garden. We’re all happy to just graze from the tree every afternoon, but for fun today I made mulberry mousse. I piped it into edible cups made from lavash flat bread.

Just like beets, there's one downside to cooking with mulberries: this fruit stains. So make sure you wear dark-colored clothes and do not place them on a marble baking slab!


Yields: 12 dessert cups

4 sheets lavash flat bread
12 ounces fresh mulberries
4 tablespoons fromage blanc
6 tablespoons granulated sugar, to taste
1-½ cups heavy whipping cream, cold
12 fresh mint leaves, for garnish
1 tablespoon powdered sugar, for garnish


Making dessert shells:

Preheat the oven to 325°F.

Cut the lavash bread sheets into thirds. Place each sheet in a ramekin (or muffin tin). Gently place a small cup or glass on top to mold the lavash bread into the shape of the ramekin. Remove the glass.

Place the ramekins on a baking tray. Bake for about 8 minutes until the bread is golden and hard like a cracker. Remove from the oven and let cool until firm.

Making mulberry mousse:

Using a hand-held mixer, whip the fromage blanc to soften it. Sweeten with 2 tablespoons of sugar and beat until the texture is smooth and creamy.

Reserve about 1/3 of the mulberries for garnish. Use the rest to strain the pulp through a large-mesh sieve over the fromage blanc, using the pestle (the stick) of a mortar and pestle or a silicone spatula to press through as much fruit purée as possible. Stir well until the deep pink color is even.

Whip the heavy cream (at low speed) for 2-3 minutes until creamy and smooth. Add the remaining sugar.

Gently fold in the whipped cream in stages. Make sure the color is uniform.

Assembly time:

Place the mulberry mousse filling in a piping bag. Pipe or spoon into the edible dessert cups. Cover with whole mulberries.

Garnish with fresh mint leaves and dust with powdered sugar using a fine-mesh strainer.

Bon appétit!

Fruit Dessert Cup Recipe with Picture


You can find lavash bread in most Middle Eastern markets. It's sold in 18-ounce packages. You could replace the lavash bread with crêpes.

The amount of sugar is a guideline since it varies with the sweetness of the mulberries; sometimes the taste is stronger, sometimes milder. The darker the mulberries are, the sweeter they taste.

I buy fromage blanc in a local market. If you don't have any, you could substitute cream cheese or mascarpone cheese.

Published By: Jacqueline Pham on August 4, 2011.


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