Kissel

Kissel - Russian Desserts Recipe

How to Cook & Prepare Kissel :

The name “kissel” goes back to the time when this essentially Russian dessert was made with soured cereal water known as “kissel”. Potato flour began to be used as the jellying agent in the 19th century. Kissel may be made of any fresh, fresh frozen or dried fruits or berries, rhubarb or milk. Two tablespoonsful of potato flour will make 4 cupsful of kissel of medium thickness. Dissolve the potato flour in 1 cupful of cold boiled water and immediately stir into the hot syrup. Do not boil the kissel more than 1-2 minutes or it will become thin.

Kissel is usually served cold but kissel of medium thickness may be served hot. Thick kissel, like cornstarch pudding is poured into large moulds, that have been rinsed with cold water, and then chilled. Sprinkle with sugar so that a skin does not form. Serve kissel with sugar, cold milk or cream.

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	Desserts		Cranberry or Curant Kissel