Russian cooking contains и great variety of desserts.Some are very ancient and exotic, but lunch usualy concludes with slewed fruit оr kissel (drink with fruits).
Kissel (drink with fruits) has been a favourite dish for many centuries. It comes as no surprise that when the heroes of Russian fairy tales find themselves in a land of marvels, they see rivers of milk with banks of kissel.
Kissel (drink with fruits) is made from fresh or dried fruits or from berries, fruit juice, syrup, jam, milk and some other products. Kissel can be thick, medium thick or thin.
How to cook kissel (drink with fruits):
1.)You need 12-15 grammes of potato starch lor thick kissel, 8 10 grammes foi medium thick kissel and 4-7 grammes for thin kissel. 190-200 grammes of water is required for one portion of kissel. Thick kissel should be simmered for 5-6 minutes after the starch has been added, constantly stirring.
2.)Cold milk or cream is served with thick kissel. Medium thick and thin kissels are not simmered once the starch has been added, but only brought to the boil.
For a medium thick berry kissel :
1.)Take 100 grammes of cranberries, red bilberries, black or red currants, bilberries or bog bilberries, mash with a wooden pestle and squeeze out the juice.
2.) Dilute the skins and pulp with 4 glasses of hot water and simmer for 4-6 minutes. Strain the boiled liquid, add 100 grammes of sugar and bring back to the boil. Lower the heat and add 40 grammes of sifted and diluted starch (one part starch to four parts cold water). Add the juice fiom the berries, mix thoroughly and chill.
Kissel (drink with fruits) from strawberries, raspberries and blackberries is made in the same way, but they are rubbed through a sieve rather than mashed.
Cornelian cherries, cherry plums, plums or gooseberries should first be boiled for 7-10 minutes in a little water and then nibbed through a sieve.
Apricots and peaches should first he washed in warm water, then cut to remove the stones. Put the stones into hot water and boil for 5 minutes. Strain the liquid, pour it over the sliced fruit and boil until tender.
The fruit and the liquid should then be rubbed through a sieve. Add sugar and bring to the boil. Add the syrup to the starch.
Thick berry kissel is usually served with milk kissel, which is very easy to make, bring 4 glasses of milk to the boil, add 100 grammes of sugar, pour in the starch and simmer gently for 5 minutes. When serving, decorate the fruil kissel with a little milk kissel.