The other day one of my friends and I were reminiscing ‘those days’ when we would eat berries off trees, and she mentioned that she found a mulberry seller near Thane Station only for a few days in the first few weeks of January. Since we were already into February I knew I had missed my chance and was so very disappointed until I spotted them at a newly opened superstore. There they were, about five small cartons all neatly sealed and sitting in a row – just for Rs.25/- each for 200g. I nearly jostled my way and picked two.
When I was a kid we had a huge Mulberry tree (Shahtoot ka ped) in our backyard and every day the maali (gardener) would shake the branches and let the mulberries plop on the ground. Most of them would fall with a ‘plop’ and the juice would be squished but we (I must have been about five and my sister about seven) would run about in our shameez (Frocklike innerwear for little girls) gathering the a few good ones, clean them in salted water and stain our hands, dress and teeth eating the juicy fruit. I don’t remember my Mother ever making any sweets or desserts except for those that might have found their way into fruit custards, so I had no idea what I would do with the two packets I purchased.
Coming back to the present, the children were thrilled when they saw the fruit as they had never had it before. I somehow felt that these were not as sweet as the ones in our backyard but then taste has so much to do with nostalgia so I may be mistaken. I let them have half the quantity and asked them whether they would like me to try muffins – if you can have blueberry muffins, why not mulberry muffins? It was Jr.P who said he would rather have ice cream as Naturals does not have mulberry ice cream amongst its range of flavours, and since it was Summer Jr.H felt he was quite right. When it comes to desserts I always allow my children to decide as their reasoning however quirky always turns out more logical than ours, and their choice I have noticed is always more popular, probably because when P or I choose we unconsciously count the amount of butter, APF and calories before anything else.
I hunted quite a bit before I decided to follow the tried and tested kulfi method given on the ‘Brown and Polson Custard pack’, with a few twists which I added from this recipe I found at ‘Food Down Under‘.
The recipe gave me the perfect ice cream, exactly like the one you get at Naturals. I made my own soymilk version too which was also very tasty but not as appetizing to look at. I am sorry about the pictures. The weather is considerably hot so the ice cream started melting despite the fact that I had taken care to freeze the container and the small ladle I used to scoop out the ice-cream!
Soy ice cream:
Soy Milk – 1 cup (I used organic Silk)
Soyvita powder – 3tbsps.
Corn flour – 1 tsp.
2tbsp. of mulberry sauce (clean and rinse mulberries and cook in a little water with sugar to taste till reduced to a sauce)
Silken firm mori-nu tofu – 2tbsp.
Dissolve cornflour into sauce and heat whisking continuously to get a smooth custard. Blend everything together in a blender till very smooth. Chop some of the fruit and freeze for an hour. Remove and blend with a hand blender and re-freeze. Repeat once and freeeze at least four hours before serving.
This tastes great but the colour does not look as good as the vegetarian version. It was a weird blue.