Summer Berry Basil Kissel Recipes
RUSSIAN BERRY CUSTARD (KISSEL)
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.
Provided by Witch Doctor
Categories Gelatin
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- 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.
- 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.
- 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.
- 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.
- Remove from the heat and cool, stirring from time to time. Spoon into serving glasses or bowls and refrigerate.
Nutrition Facts : Calories 87.9, Fat 0.1, Sodium 10.4, Carbohydrate 22.2, Fiber 1.9, Sugar 14.2, Protein 0.6
SUMMER-BERRY BASIL KISSEL
Categories Wine Dessert Low Sodium Wheat/Gluten-Free Blackberry Raspberry Basil Summer Chill Simmer Boil Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Split vanilla bean lengthwise and scrape seeds into a bowl, reserving pod for another use. Whisk in sugar, cornstarch, and salt until combined well.
- In a saucepan simmer Muscat and 1/8 cup each type of berry 2 minutes. Drain mixture in a sieve set over a bowl, reserving liquid. Transfer cooked berries to a large bowl and stir in remaining fresh berries. Coarsely chop basil.
- Gradually whisk reserved hot liquid into sugar mixture until smooth. Transfer mixture to pan and stir in basil. Bring mixture to a boil, whisking, and simmer, whisking, 3 minutes. Immediately pour mixture through sieve into berries, discarding basil, and stir until combined well. Stir in lemon juice. Divide kissel among 6 bowls. Chill kissel, covered, at least 2 hours, or until cold, and up to 2 days.
- Serve kissel with crème fraîche or sour cream.
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