Principiante
French
Classic French Omelette
Fonte: Chef
10 min1300 kcal
VegetarianoSenza glutinePochi carboidrati+1
Kissel (Berry Starch Pudding)
Berries cooked with sugar and thickened with potato starch into something between a drink and a jelly — thin enough to pour, thick enough to coat a spoon. How much starch you use decides which it is. Served warm in winter and cold in summer, often with a spoonful of cream stirred in at the table.
Fonte
Ricetta di Russian home kitchens · 🏺 Tradizionale · Cabbage, potato, cucumber and dill, a pot of soup that is always on, and a spoon of smetana on top of most of it.
Russia · between a drink and a jelly — An ownerless traditional dish, so no cook is credited. The cited article confirms kissel as a dish with the consistency of a thick gel made of sweet fruits such as berries, grains such as oatmeal, rye or wheat, peas or milk, commonly thickened with potato starch or corn starch, served either as a drinkable dessert or as a thicker jelly-like dish, and belonging to the group of cold-solidified desserts although it can be served warm. The starch ratios, the off-the-boil rule, timings and quantities are this book's own.
Guarda come si prepara · 3 video
⏱ 25 min🍽 6 porzioni🔥 150 kcal🇷🇺 Russia
VeganoVegetarianoSenza latticiniSenza glutineSenza frutta a guscioHalal
Passaggi
Simmer the berries in the 1.2 L water 8 minutes until they collapse. Push through a sieve, pressing hard, and discard the skins and pips.
Return the juice to the pan with the sugar and lemon and bring back to a simmer.
Mix the potato starch into the cold water until completely smooth with no grit at the bottom.
Take the pan off the heat. Pour the slurry in in a thin stream, stirring the whole time, then return to a low heat for 1 minute only, until it thickens and turns glossy.
💡 One minute, off the boil. Potato starch breaks down if you boil it — the kissel thickens, then goes thin again and never recovers.
Pour into glasses or bowls. To stop a skin forming, dust the surface with a little sugar while hot. Serve warm, or chill and serve cold with cream.
💡 Consigli
- Oat or rye kissel, made by souring and straining grain rather than fruit, is the older dish — savoury, grey and centuries out of fashion.
- Thick kissel poured into a wet mould and chilled turns out as a jelly and is how it is served to children.
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