Everyone must have tried a gelatinous fruit or milk dessert called kissel. At one time it was one of the most common third dishes, and today it is a little forgotten. But the benefits of jelly are great. In addition to the vitamin complex, he has a number of other benefits and must certainly be present in our diet.
How to cook a liquid or thick jelly from starch with different fruit bases, as well as with milk - read below in our recipes.
How to cook jelly from frozen berries?
Ingredients:
- any frozen berries - 320 g;
- filtered water - 2 liters;
- granulated sugar - 190 g or to taste;
- potato starch - 120-240 g.
Preparation
Perhaps, the most satisfying kissel is obtained from fresh or frozen berries. But considering that fresh berries are available only in the summer, and frozen all year round, from them we will consider the recipe for this amazing dessert.
Having gathered to prepare the kissel, we must defrost the berries, break them in a blender and wipe it through a sieve, separating the juice from the rigid base. The latter is poured with steep boiling water, we have a container on the fire, let it boil, and, reducing the heat to a minimum, boil the mixture for ten minutes. The resulting decoction is filtered, the hard part is thrown away, and the liquid is again put on the plate, we dissolve the sugar in it and while it boils, we dilute the potato starch in the berry juice. Its quantity is determined depending on the desired density of the jelly. For a liquid result, one hundred and twenty grams is sufficient, and for the thickest one, it is necessary to put starch twice as much.
As soon as the sweet broth starts to boil again, pour a mixture of berry juice with starch into it with a thin trickle, while simultaneously stirring the contents of the pan with a whisk. This will give a homogeneous texture of the finished jelly without admixture of lumps. A little warm up the mass, but do not let it boil, and remove the finished kisel from the fire.
How to cook jelly from jam?
Ingredients:
- jam - to taste;
- filtered water - 3 liters;
- potato starch - 180-300 g.
Preparation
Having in its pantry an impressive arsenal of blanks in the form of jam, you can use it as a basis for the preparation of jelly. To do this, in warm water (2.5 liters), dissolve the jam, adding it in such a quantity to make a mors that matches your taste. Now filter the mixture, separating the hard substrate, and put the liquid into a pan and put it on the fire. In the remaining 500 ml of water, dissolve the starch in an amount corresponding to the desired density of the jelly, and pour a thin stream into the boiling mixture from the jam, while continuously stirring with a whisk. We maintain a mass of about five minutes in the very minimum heat, not allowing to boil, and then remove from the plate and let it cool.
Similarly, you can cook the jelly from compote and starch. In this case, instead of water and jam, the base of the dessert is compote, and the remaining actions are identical to those described above.
How to cook milk jelly?
Ingredients:
- milk - 1 l;
- Vanilla sugar - 5 g;
- fruit syrup (optional) - 75 ml;
- granulated sugar - 75 g or to taste;
- potato starch - 60-120 g.
Preparation
Two-thirds of the total milk is heated in a saucepan to a boil. In the remaining milk, we dissolve the starch, taking it in an amount corresponding to the desired density. The lower norm is indicated for the liquid texture of the jelly, and the upper one is for the very thick one.
In the process of boiling, we also dissolve sugar and vanilla sugar in the milk. Next, pour the starch solution into the sweet and fragrant boiling milk mixture, not forgetting that it should be done little by little, stirring constantly. Now, without stopping stirring, we can keep the mass on fire for three minutes, and then, if desired, add fruit syrup and let the prepared jelly cool.