Kissel is a classic Russian fruit dessert thickened with starch, made by simmering sour cherries with sugar and finishing with a cornstarch slurry until glossy and thick. Served warm it eats like a spoonable pudding, chilled it turns into a sweet sippable dessert.
Pit the cherries, add them to the water with the sugar and cinnamon stick, and bring to the boil.
Slowly stir the cornstarch slurry into the simmering cherry liquid and cook for 10 minutes, stirring constantly, until it thickens.
Remove from the heat, let it cool to room temperature, then chill in the refrigerator for at least 1 hour.
Portion into glasses or bowls and garnish with a few whole cherries before serving.
Do not pour the cornstarch straight into the hot cherry liquid or it will clump; mix it with cold water first. If serving chilled, press the cling film directly onto the surface or a hard skin will form on top.
Swapping the cherries for cranberries or mixed red berries makes the kissel sharper, so an extra spoon of sugar keeps the balance.
Admin DadaGastro · verified in test kitchenTarifte 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.
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