Russian Berry Custard Kissel Recipes

RUSSIAN BERRY CUSTARD (KISSEL)

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.

SUMMER-BERRY BASIL KISSEL

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.

CRANBERRY KISSEL

Steps:

• Rinse cranberries and put to boil in water.
• When all the berries have burst, strain and force through a sieve.
• Retain the liquid and pulp; discard the skins.
• Reheat the juice while mixing in the sugar to taste.
• Mix the potato starch with cold water and slowly stir into the juice until thickened. It should be the consistency of thick syrup.
• Pour the hot kissel in to a serving dish and sprinkle the top with sugar to avoid forming a skin on top.
• Cover and cool.
• Serve topped with whipped cream.

BERRY CUSTARD PUFF

Steps:

• Preheat oven to 200 deg celsius.
• Cut pastry sheet into 8 rectangles.
• Place on lightly greased oven tray.
• Glaze with beaten egg.
• Place in oven for 10 minutes or until puffed and golden.
• Melt jam in a saucepan over low heat.
• Add sliced strawberries and other berries, heating gently until softened.
• Place 1 baked pastry pastry on each serving plate. Top with berry mixture.
• Top with another baked pastry and pour warm custard over the top.
• Bring water and sugar to boil, stirring until sugar is dissolved, add orange rind and cook 5 minutes.
• Garnish with orange rind on top of custard.
• Indulge!