Mulberry, ginger and polenta crumble

Steven Manfredi - Mulberry Crumble - October 23, 2009 SMH SPECTRUM Photo by Domino Postiglione  SPECIAL 00115272
Steven Manfredi - Mulberry Crumble - October 23, 2009 SMH SPECTRUM Photo by Domino Postiglione SPECIAL 00115272 Photo: Domino Postiglione
Dietary
Vegetarian

This dessert was developed by the head chef at Bells at Killcare, Cameron Cansdell, using mulberries collected on the property.

Ingredients

500g mulberries, de-stemmed

4 tbsp white sugar

2 tbsp fresh ginger, finely grated

60g polenta

60g almond meal

60g plain flour

100g brown sugar

tsp baking powder

75g butter, cut into 2cm cubes

Method

Preheat oven to 190C. In a bowl, mix mulberries with white sugar and grated ginger. Be careful not to bruise the mulberries too much. In another bowl, combine dry ingredients, mixing well. Add butter cubes and work into the mix with your fingers until a crumbly texture is achieved. Place a single tightly packed layer of mulberry mixture in each of seven gratin dishes, then sprinkle crumble mixture so it is a -cm thick and covering the mulberries. Bake for 15-20 minutes until crumble is golden. Allow to cool to warm or room temperature before serving alone or with vanilla gelato.