Long since kissels were cooked in Russia, first oatmeal,then on potato or corn starch. Because of the starch is a high-calorie dish, but thanks to the berries, it is very healthy. Milk kissel is adored by both children and adults; various additives are added to it: berries, chocolate, jam, nuts.
To prepare 200 g (1 serving) of thick jelly, you will need 15-20 g of starch, 7-10 g - with an average density, 4-8 g - with a liquid jelly.
To get a smooth drink, you shouldPour in starch, previously diluted in cold water, into boiling syrup, and stir quickly. If gradually and slowly stir it, it will turn out with lumps. Diluted starch should be poured closer to the walls of the pan.
To preserve a bright color and give a sweet-sour taste to fruit and berry kissel, it is better to first add citric acid to it in 2-3 g.
In the hot drink, until it is cold, you can add vanillin or almond essence (3-4 drops), orange or lemon zest grated on the flavor.
To easily separate thick chilled kissel from the mold, it is advisable to rinse it with water beforehand.
The longer it is boiled, the more it will liquefy.
When cooking milk jelly, use better.corn starch, since the taste with it will be softer. Only it will need a little more than potato, about 1 liter of liquid, add another 1 tbsp.
If hot milky kissel is slightly sprinkled with sugar, then a film will not form on it.
One of the most famous desserts available is jelly, with a recipe that will now be reviewed.
Products that we need to prepare milk jelly (calorie content depends on the fat content of milk):
- milk - 3 cups;
- starch - 4 tbsp.
- sugar - 4 tbsp .;
- vanillin.
For the preparation of berry jelly:
- water - 2 cups;
- starch - 3 tbsp.
- sugar - 4 tbsp .;
- any berries (raspberry, strawberry, cranberry or currant) - 200 g
Pour milk into a pan with non-stickcoated or just with a thick bottom, so as not to burn, bring it to a boil, then add sugar, stirring slowly. Separately, we carefully dilute starch without lumps in 0.5 tbsp. cold milk. As soon as it boils, pour in a thin stream of previously diluted starch, while continuously stir.
Cook milk kissel on low heat for 3 minutes,add a pinch of vanilla, set aside and cool, stirring occasionally to avoid formation of a film. You can sprinkle some sugar on top of it.
In the meantime, milk jelly cools, let's do itcooking berry. For this we need only mature and juicy fruits, you can use frozen. We wash the berries well, knead them well or rub them through a sieve. Pressed juice is now poured into the pan, add sugar and set to cook. As soon as the juice begins to boil, immediately pour into it the previously diluted starch and continuously stir. Cook for 2 minutes, then cool.
You can serve them separately, as two different dishes, bottling in separate containers, but this is quite simple and trite, so you want something unusual and tasty.
The recipe for double jelly, resembling a whirlpool, will appeal to many. This is not only a tasty dish, but also very original, which will decorate your table.
Kissels cool to a temperature slightly higherroom We take a glass or another glass container and begin to gradually pour them one by one, while scrolling the glass. It creates an incredible whirl effect. Top jelly can be decorated with several berries.
