Instructions: Set aside 20 of the best mulberries for garnish.

Place mulberries, water and sugar in a saucepan, cook until they are soft then puree. Allow to cool.

Whip cream and fold into custard with mulberry puree. Ladle into serving glasses and refrigerate.

To serve, decorate with a rosette of whipped cream and garnish with reserved mulberries and a sprig of mint.

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