Morree (Mulberries) is a traditional Medieval recipe for a classic dish of almond milk made with red wine that's thickened with rice flour, spiced and seasoned, mixed with pine nuts and coloured mulberry red before garnishing with aniseed comfits and serving. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Mulberries (Morree).
Take blanched almonds, wash them, grind them and temper them with red wine and combine them with rice flour. Add fried pine nuts and colour it with sandalwood. Add to this powder fort and powder douce and salt. Serve it forth and sprinkle with white aniseed confits.
Modern Redaction
Rather than incorporating mulberries, as the name suggests, this dish is coloured red like mulberries.
Ingredients:
100g blanched almonds
350ml red wine
1 tbsp rice flour
4 tbsp toasted pine nuts
a few drops of red food colouring
2 tsp powder fort
2 tsp Powder douce
salt to taste
aniseed comfits, to garnish
Method:
In a pan, mix together the almonds and red wine. Bring to a simmer then whisk in the rice flour. Continue cooking until thickened.
Take off the heat and set aside to cool then mix in the toasted pine nuts, red food colouring, powder for and powder douce. Season to taste with salt then turn into a serving bowl and garnish with aniseed comfits before serving.