FA+
Shop
182
Views
Views
5
Favorites
Favorites
Category
Food / Recipes / Tutorials
Species Unspecified / Any
Size 1618 x 2277
File Size 2.81 MB
Report this content
More from ~FACCC2
Listed in Folders
Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
Please Fave the original Here
A lovely dessert from
!******************************
Phew! Got done with a (remote) training on occupational safety
that I've taken in order to get my occupational safety card renewed.
Tomorrow, after one more remote training session, I'll have to take
a test online to get the card renewed. Wish me luck!
But now let's go on with the final week of January with a new recipe from me.
And no, despite the crimson colour, there's no need to get alarmed.
This is no gruesome blood soup, but one variant of a sweet dessert that
has its roots in Eastern Europe, this variant being rich in berries:
Strawberry-raspberry kisel with whipped cream and slices of banana.
Kisel (sometimes spelled kissel) is a dessert common in Baltic and Slavic countries
as well as in Finland and also Sweden (where it's known as fruktkräm, "fruit cream").
Kisel is made with cooked fruit or berry juice thickened with a starchy thickener,
such as potato flour. The dessert is rather easy to make and also pretty variable.
Fruits and berries that can be used to make kisel include (but are not limited to)
apple, lemon, strawberry, raspberry, cranberry, bilberry (or blueberry), lingonberry
and rhubarb. Variations of kisel also include coffee kisel, chocolate kisel as well as
kisel sweetened with caramelised candy. Plum kisel is a traditional Christmas dessert in Finland.
Finnish mehukeitto/Norwegian saftsuppe ("juice soup") is by nature pretty similar
to kisel in that it's also thickened with a thickening agent, like potato flour. However
the amount of thickener used in mehukeitto/saftsuppe is smaller than the amount
used for kisel and it's also less viscous and more of a liquid compared to kisel.
Kisel is made with five tablespoons of thickener per litre of water, where as mehukeitto/
saftsuppe is usually made only with two to three tablespoons per litre of water.
Since for this recipe I only used 5 dl (half a litre) of water (since I don't need any more
kisel than that), the amount of thickener was decreased down to three tablespoon.
Also, since it's winter (albeit an unusually warm and temperate one until now, at least
in Southern Finland), I used store-bought berries from the frozen food section.
I do have some berries that I picked last year stored in my freezer but not nearly
enough for a kisel.
INGREDIENTS
500 g strawberries
200 g raspberries
1 dl sugar
5 dl water (for the kissel)
2½ dl water (for the potato flour)
3 tbsp potato flour
whipped cream (double cream + sugar)
slices of banana
INSTRUCTIONS
1. Pour the berries into the pot.
2. Pour 5 dl water into the pot and set the stove
temperature to 6*. Wait until the water starts to bubble.
3. When the water starts to bubble, add the sugar into the pot
and stir the berry-water-sugar mix, for example with a gravy whisk.
Lower the stove temperature down to 4. Let the mix stand on
the stove for some while.
4. Take a small dish (like a cup) and add three tablespoons
of potato flour into it. Then pour about 2½ dl water into the dish
as well. Mix with a spoon until the potato flour dissolves into the water.
5. Take the kisel pot out of the hot stove and place it onto
an unoccupied stove (or the counter). Turn off the stove you've used.
Pour the mix of potato flour and water slowly (not all of it at once!)
into the pot while stiring the contents at the same time.
The potato flour thickens the berry-water mix into kisel.
6. Move the kisel pot back onto the stove you used while
it's still warm and keep it there for a moment until the kissel
wells up (bubbles).
7. Move the kisel pot onto an unoccupied stove (or the counter)
once again. Sprinkle some sugar onto the surface of the kisel
and let it cool down in the pot for a couple of hours.
8. Take a suitable dish and pour ~2 dl double cream into it,
add a little (like a teaspoon) sugar and whisk until it's foamy.
9. Peel and slice a banana.
10. Serve the kisel with whipped cream and slices of banana.
NOTES
*our stoves have six different heat settings marked
by numbers 1–6, with 6 being the highest one.
If using berries of foreign origin, it's usually advised to boil them
for a couple of minutes before using. Then again, they already get
boiled when you're making the kisel, so...
Kisel spoils pretty quickly, even if stored in a fridge,
so it's recommended to use all of it within a day or two.
In addition to whipped cream, kisel can also be served,
among other things, with ice cream.
Category Food / Recipes / Tutorials
Species Unspecified / Any
Size 1618 x 2277px
File Size 2.81 MB
Comments