Kissel is a classic Russian fruit dessert thickened with cherries and starch. Sour cherries are simmered with sugar and thickened with a starch slurry. Served hot, it is a spoonable pudding; chilled, it becomes a sweet drink served in a glass.
Pit the cherries, add them to the water with the sugar, and bring to a boil with the cinnamon stick.
Slowly pour the starch slurry into the boiling cherry juice, stirring constantly. Cook for 10 minutes, until thickened.
Remove from the heat and let it come to room temperature, then refrigerate for at least 1 hour.
Divide among glasses or bowls and garnish with a few cherries, if desired.
Do not pour the starch directly into the hot cherry juice or it will clump; first mix it with cold water, then add it. For cold serving, cover the surface directly with plastic wrap or a firm skin will form.
Tarifte nişastayı 10 dakikada kıvam alana kadar pişirin diyor, bende 500 gram vişneyle bu süre 14 dakika sürdü çünkü suyu beklediğim kadar yoğun değildi; ateşi kısıp beklemek daha güvenli oldu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
