Ruby Red Macerated Mulberries

I looove mulberries! No thorns at all! So easy to pick… I only had to scare the squirrels away from our tree and the rest… piece of cake. Plus you also get lovely shades of purple and red all over your hands and lips… XD

Mulberry pickingThese were so sweet and delicious… And my lovely neighbor had just given me a bunch of  ruby red grapefruits so I thought of putting them together with a little bit of cane sugar and they were so refreshing and sweet, tangy… Nom, nom!

Macerated mulberries

My mom used to macerate fresh red strawberries from our garden in orange juice and sugar, and back then also we used to eat berries macerated in red wine and sugar…! Oh my!

Macerated mulberries

This simple dessert, snack, breakfast… can be put together in a few seconds… the berries were sooo ripe and ready that we didn’t have to wait at all for juice to get infused with them. They were gone in no time! Give this idea a try, with really any kind of berries, you’ll love them! Guaranteed!

Macerated mulberries

 Enjoy!

 

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Fake-no-Bake Mango Creme Brulee

Here it is… another mango recipe. Mango is one of my favorite fruits. When a mango is good… Oh man! IT IS GOOD!

Also, Creme Brulee has to be one of my favorite desserts, so decadent, rich, silky, sweet, crunchy on top… DELICIOUS!

But this time of the year, who wants to turn on the oven to make it? Really?

Well, this recipe comes to the rescue, it’s not the real deal… but it surely hits the spot. Plus with the addition of fruit (mango in this case, but feel free to substitute with whatever rocks your boat: berries, pineapple, etc…) it lightens it up and makes it more summery and juicy!

Basically you put chopped fruit on the bottom of a small container, make a simple custard and spread it on top of it. And finally with a kitchen torch burn some brown sugar until crunchy. Pretty easy right?

mango creme brulee

Here is what you’ll need to make this delicious, super easy custard:

(makes 4-6 servings depending on container size)

4 egg yolks

4-5 tablespoons sugar (depending how sweet you like it)

1 piece french vanilla bean

1 piece lemon peel

2 cups whole milk

1 tablespoon corn starch

In a saucepan place the milk,  the lemon peel and vanilla bean,  heat until it begins to boil, turn off and let cool so the flavors infuse the milk.

Meanwhile in a bowl mix the sugar with the egg yolks and cornstarch. Slowly incorporate the cooled milk mixture (lemon peel and vanilla bean removed) until well combined. Then slowly bring this mixture to a boil stirring constantly until it thickens and it’s totally cooked.

mango creme brulee

Divide chopped fruit among glass containers or ramekins, and do the same with the custard. Refrigerate and when ready to serve, sprinkle dark brown sugar and caramelize with a torch.

Enjoy this summery Creme Brulee!