Thin berries jelly - Kissel.

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Russian cuisine is rich and flavorful. There many healthy and tasty dishes in Russian cooking.Description: 
Russian cooking contains a great variety of desserts. Some are very ancient and exotic, but lunch usually concludes with stewed fruit or Kissel. Kissel has been a favorite dish for many centuries. It comes as no surprise that when the heroes of Russian fairy-tales find themselves in a land of marvels, they see rivers of milk with banks of Kissel. Kissel is made from fresh or dried fruits or from berries, fruit juice, syrup, jam, milk and some other products.

Kissel can be thick, medium thick or thin.

You need 12 - 15 grams (1/2 oz) of potato starch for thick Kissel, 8-10 grams (2/3 oz) for medium thick Kissel and 4-7 grams for thin Kissel. 190 - 200 grams (8 oz - 0,5 lb) of water is required for one portion of Kissel.

Important:

<*> Potato starch mix thoroughly in a dollop of water, and than gradually add to boiled water or milk, constantly stirring!

Thick Kissel should be simmered for 5 - 6 minutes after the starch has been added, constantly stirring.

Cold milk or cream is served with thick Kissel.

Medium thick and thin kisels are not simmered once the starch has been added, but only brought to the boil.

Cooking Instructions:
For a medium thick berry Kissel take 100 grams (4 oz) of cranberries, red bilberries, black or red currants, bilberries or bog bilberries, mash with a wooden pestle and squeeze out the juice. Dilute the skins and pulp with 4 glasses of hot water and simmer for 4-5 minutes.
Strain the boiled liquid, add 100 grams (4 oz) of sugar and bring back to the boil. Lower the heat and add 40 grams (1 3/4 oz) of sifted and diluted starch (one part starch to four parts cold water). Add the juice from the berries, mix thoroughly and chill. Kissel from strawberries,
raspberries and blackberries is made in the same way, but they are rubbed through a sieve rather than mashed.
Cornelian cherries, cherry plums, plums or gooseberries should first be boiled for 7-10 minutes in a little water and then rubbed through a sieve. Apricots and peaches should first be washed in warm water, then cut to remove the stones. Put the stones into hot water and boil for 5
minutes. Strain the liquid, pour it over the sliced fruit and boil until tender. The fruit and the liquid should then be rubbed through a sieve. Add sugar and bring to the boil.
Add the syrup to the starch. Thick berry Kissel is usually served with milk Kissel, which is very easy to make. Bring 4 glasses ((32 oz) of milk to the boil, add 100 grams (4 oz) of sugar, pour in the starch and simmer gently for 5 minutes.
When serving, decorate the fruit kissel with a little milk Kissel.










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