Red currant berries contain a large amount of vitamin C, but due to their rather hard small seeds, they are not often used for preparing various dishes. And you just need to squeeze the juice from the red currant and prepare compotes, jelly, sauces, jelly based on it.
It is necessary
-
- Red currant kissel:
- red currant berries (1 glass);
- strawberries (1 glass);
- granulated sugar (1 glass);
- potato starch (4 tablespoons);
- water (3 glasses).
- Red currant jelly:
- red currant (200 g);
- granulated sugar (5 tablespoons);
- gelatin (25 g);
- water (600 ml).
Instructions
Step 1
Red currant kissel.
Sort out the berries. Remove all twigs from the currants, peel the strawberries from the stalks. Place the berries in a strainer and rinse.
Step 2
Squeeze red currant and strawberry juice. This can be done on an electric juicer or by hand rubbing the berries through a fine sieve. Discard the cake from the sieve, and leave the juice and puree in a bowl.
Step 3
Pour water into a saucepan and boil. Put granulated sugar in it, stir until completely dissolved.
Step 4
Dissolve the starch in a glass of water and pour into the boiling syrup. Keep on fire for a couple of minutes. Stir constantly so that the jelly does not burn.
Step 5
Remove the pan from the heat and stir in the berry puree into the hot mass. Cool and serve jelly in bowls.
Step 6
Red currant jelly.
Prepare red currant juice. Put it in the refrigerator. Pour the remaining pulp with boiling water and simmer over low heat for 5 minutes. Strain the broth through a fine strainer.
Step 7
Pour gelatin with cold water and let it swell for an hour. Then put in a ladle on fire and bring until completely dissolved. The liquid should be completely transparent.
Step 8
Add granulated sugar to the strained broth and bring to a boil again, the sugar should completely dissolve. Remove the saucepan from heat.
Step 9
Pour the dissolved gelatin into it through a strainer and redcurrant juice. Stir the resulting liquid.
Step 10
Pour the jelly into bowls or wide glasses. Put in the refrigerator to freeze. Serve with whipped cream on top.
