Kissel is such a simple, but less and less common delicacy in our kitchens. But it is tasty, healthy and undemanding. Do you like thick desserts? Kissel can be mousse. Would you like something liquid? Boil liquid jelly. It all depends on how many spoons of starch you add per liter of liquid.
It is necessary
-
- Berry broth
- almond or cow's milk
- Sugar
- Potato or corn starch
Instructions
Step 1
They always start to cook jelly from the base. Take 1 liter of fresh milk, pour it into a saucepan, add 100 grams of sugar and bring to a boil. Mix the starch with cold water, strain and add to the milk. If you want a thick jelly, cook over medium heat, stirring continuously with a wooden spoon until the desired consistency. If you want a liquid or semi-liquid jelly, while also stirring, bring to a boil and turn off immediately. Serve the milk jelly in a deep bowl or cup, sprinkled with cinnamon.
Step 2
For jelly-mousse, take three tablespoons of starch per one liter of liquid, for jelly of medium density - two, for liquid jelly one spoon of starch is enough. For delicate jelly made from almond or plain milk, cornstarch works well. For jelly based on aromatic berries with a pronounced taste, such as raspberries, cranberries, blueberries, you can use coarser potato starch.
Step 3
If you are preparing jelly from fresh berries, then in order to preserve the taste, aroma and useful properties as much as possible, squeeze juice from them in advance and put them in the refrigerator in a sealed container. From the pomace - pulp, prepare a decoction, add sugar, bring to a boil and add starch diluted in cold water. Bring the jelly to readiness, remove from heat and add juice.
Step 4
Despite its simplicity in preparation, jelly can be a very sophisticated dish, suitable for a ceremonial dessert. Try to surprise your guests with pomegranate jelly and rum.
Prepare a pound of cranberries, juice from one orange, 0.25 liters of pomegranate juice, 100 grams of powdered sugar, 2 tablespoons of cornstarch and 2 tablespoons of dark rum. Pass half of the berries and powdered sugar through a blender and strain through a sieve. Add orange and pomegranate juice and heat. Bring to a boil. Mix starch with 4 tablespoons of cold water, rub through a sieve and add rum. Add to the berry broth and cook for another two to three minutes, until the jelly thickens. Spread the remaining cranberries on the bowls and cover with warm jelly. Sprinkle with a little sugar and refrigerate for an hour.
