Russian Berry Custard (Kissel) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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One of the oldest ritual foods known to the Slavs is Kissel, a fruit-gelatin-like custard. Today it is still a widely enjoyed home-style dessert. For a more sophisticated flavor, add a few tablespoons of grenadine to the cranberries, or if you are using strawberries or raspberries, a few tablespoons of your favorite berry liqueur. Serve the kissel topped with whipped cream. Ingredients:
2 cups fresh cranberries, hulled and washed (or strawberries or raspberries) |
5 cups water |
6 tablespoons sugar (for cranberries, 3 to 4 for strawberries or raspberries) |
1/4 cup potato starch |
Directions:
1. Place the berries and 4 cups of the water in a medium size saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and cook until the cranberries pop open or the strawberries or raspberries get somewhat mushy, 10 to 15 minutes.
2. Allow to cool slightly, then with the back of a spoon, press the berries through a fine-mesh sieve set over a bowl. Be sure to extract as much juice as possible.
3. Return the sieved berries and liquid to the saucepan. Add the sugar and bring to a boil, stirring over medium heat. Reduce the heat to low and simmer until the sugar is completely dissolved, 2 to 3 minutes.
4. In a small bowl, dilute the potato starch with the remaining 1 cup water, stirring carefully until there are no lumps. Whisk the mixture into the simmering berry mixture and bring to a boil, stirring vigorously until the mixture thickens.
5. Remove from the heat and cool, stirring from time to time. Spoon into serving glasses or bowls and refrigerate.
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