ReceptnaptárLingonberry kisel (brusnichny kisel)
Kisel is an old Russian jelly-like fruit dish, once made from oats and today from fruit and starch. With lingonberries from the Siberian forests it is a tart-sweet, vivid red dessert or drink. It suits both festive menus and everyday treats.
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Method
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- Bring the berries, water and cinnamon stick to the boil and cook for 8-10 minutes until the fruit softens.
- Strain, press the fruit through the sieve and return the juice to the pot.
- Add the sugar and bring to the boil again.
- Mix the starch with 100 ml cold water until smooth and pour into the juice in a thin stream, stirring constantly.
- Bring to the boil once; as soon as it thickens, take it off the heat.
- Chill, pour into glasses or bowls and serve with cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Mix the starch with cold water so it does not lump.
- Do not keep cooking after it thickens or it loses its texture.
- Less starch gives a drinking kisel, more a pudding-like dessert.
Frequently asked questions
Can it be made with other fruit?
Yes, sour cherries, redcurrants, raspberries or cherries work.
How long does it keep?
3 days in the fridge.
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