Mulberry, ginger and polenta crumble
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.
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