Kissel (Berry Starch Pudding)

Name: Kissel (Berry Starch Pudding)
Total time: 25 min
Yield: 6
Cuisine: Russian
Ingredients: 600 g Berries — cranberry, redcurrant, blackcurrant or cherry, fresh or frozen; 1.2 L Water; 150 g Sugar; 45 g Potato starch; 150 ml Cold water, for the slurry; 1 tbsp Lemon juice; 6 tbsp Cream or milk, to serve (optional)

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

Receita de Russian home kitchens · 🏺 Tradicional · 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.

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Veja como se faz · 3 vídeos

Life of Boris AllasYummyFood СОВЕТЫ ПОВАРА

⏱ 25 min🍽 6 porções🔥 150 kcal🇷🇺 Rússia

VeganoVegetarianoSem lactoseSem glútenSem oleaginosasHalal

Modo de preparo

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.

💡 Dicas

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.