Kissels
Jelly can be prepared from berries or fruit - fresh, frozen, dried, from rhubarb and milk. Preparation jelly is made easier if, instead of fruits and berries to use fruit and berry syrups and juices. Having more or less starch, you can get jelly berries and fruits of different density. Usually prepared jelly medium density. At the 4 cups of the pudding is enough to take 2 tbsp. Tablespoons potato starch. If the amount of potato starch to increase to 3 tbsp. spoon into 4 glasses, you can get a thick jelly. Potato starch in the preparation of the jelly is diluted in cooled boiled water (for 2 tablespoons. tablespoons flour 1 cup of water). To plant the flour should be at the time of boiling syrup, as if it is diluted in advance, it settles on the bottom. Divorced potato starch must filter through a sieve and pour the hot syrup all at once, rather than parts, and quickly stir. Boil for a long time should not be, as jelly is put liquid. Kissels served at the table cold, jelly medium density can be submitted and hot. Thick jelly to pour into molds and chill well. Pre-moistened form inside the cold water, then chilled jelly can be easily separated from it. On the surface of the jelly is not formed film should sprinkle it with a thin layer of sugar. By jelly can be submitted sugar, cold milk or cream.
KISSEL OR Cranberry Currant
Berries bust, rinse with hot water and knead well pestle or spoon, add 1 / 2 cup of cold boiled water and wipe the berries through a sieve or squeeze through cheesecloth. Marcus from berries to fill 2 glasses of water, put on the fire and boil for 5 minutes, then strain. In the strained broth to put sugar, boil, pour the diluted potato starch, and stirring, bring to a boil again. In ready to pour jelly squeezed juice and stir well. For 1 cup cranberries or currants - 3 / 4 cup sugar, 2 tbsp. spoons of potato starch.
KISSEL of strawberries, wild strawberries and other berries
Strawberries bust, clean, wash and rub through a sieve. In a saucepan pour in 2.5 cups of hot water, put sugar and stir. The resulting syrup to boil, brew diluted potato starch and let boil again. In the hot pudding to put berry puree and stir well. The same is prepared jelly raspberries, blueberries.
For 1 cup of strawberries - 3 / 4 cup sugar, 2 tbsp. Tablespoons potato starch.
CHERRY KISSEL
Vishnu rinse in cold water, remove seeds, lard and sugar in this form to leave a 1 / 2 hours during which time several times to mix berries to form more juice, which should be drained and then added to the finished pudding. Kernels are berries pound, pour 2.5 cups of hot water, boil and filter. Obtained broth poured berries and boil again. The boiling broth with berries infuse diluted potato starch, again, bring to a boil, remove from heat, pour the juice of berries and stir. For 1 cup cherries - 3 / 4 cup sugar, 2 tbsp. spoons of potato starch.
APPLE KISSEL
Well washed apples cut into thin slices, put in a pan, pour 2 glasses of water and put to boil. When apples seethe, discard them on the sieve, the situation in the pan, wipe the resulting puree and mix with the broth. Then put the sugar, boil and brew diluted potato starch. At 500 g apples - 3 / 4 cup sugar, 1,5 st. spoons of potato starch.
KISSEL dried apples or apricots
Enumerated and washed dried apples to put in a pot, pour 3.5 cups of hot water and in this form to leave for 2-3 minutes then in the same saucepan, put apples in the fire, and a slow boil to cook 30 minutes. Broth strain through a sieve into another saucepan, and wipe the apples, put in the broth, add sugar, stir it all, and boil. The resulting brew apple syrup diluted potato starch. Jelly is prepared from the dried apricots in the same way, but the sugar should take only 1 / 2 cup. At 100 g of dried apples - 1 / 4 cup sugar, 2 tbsp. spoons of potato starch.
KISSEL dried bilberries or DRY cankerberry
Washed in hot water, dried blueberries (or dry hip), pour 2 cups of cold water and put to boil for 15-20 minutes. When the blueberries become soft, strain broth into another pot, and the berries are good to stretch a wooden pestle or spoon, once again pour 1 glass water, and boil, squeezing, strain the pan with the broth. Then add sugar, boil again and pour the diluted potato starch. At 50 grams of dried blueberries or dried berries hips - 3 / 4 cup sugar, 2 tbsp. spoons of potato starch.
DAIRY KISSEL
In a saucepan pour 3 cups of milk, boil and add sugar. Corn or potato starch diluted in 1 glass of cold milk or boiled water, pour in the boiling milk, stirring constantly, boil the pudding for 5 minutes on low heat. For the flavor of jelly until it is hot, you can add vanilla, 4-5 drops of almond essence or rented float zest with lemon or orange and mix well. Pour hot pudding into individual cups and refrigerate. Before serving jelly can lay out of the cups on small plates. Kissel of malt or soy milk is prepared in the same way. Jelly can be prepared from powdered milk. In this case, a glass of milk Dissolve 2 cups of cold water and leave for 30 minutes for swelling. Then add 2 cups of water, stir and bring to a boil. In the boiling milk to put the sugar, then pour the starch, diluted in a glass of water and again bring to a boil. At 4 cups milk - 1 / 2 cup sugar and 2 tbsp. tablespoons cornstarch.
Rhubarb jelly
Strip, rinse in cold water and cut into small pieces of rhubarb stalks. Boil water with sugar and boil it until tender rhubarb (5-7 minutes), then strain. In the strained broth to pour diluted potato flour and, stirring, bring to a boil again. At 250g rhubarb - 100-120 g sugar, 2 tbsp. spoons of potato starch.
Jelly cherry syrup
Take 2 cups of hot water, filling it with cherry syrup, add sugar and a small crystal of citric acid, diluted in water. All this is well mixed, boiled, pour the diluted in 1 teacup of potato starch and then give a boil. Kissels a syrups, other berries are prepared in the same way. For 1 cup of cherry syrup - to 2 tablespoons. spoons of sugar and potato starch.
Jelly can be prepared from berries or fruit - fresh, frozen, dried, from rhubarb and milk. Preparation jelly is made easier if, instead of fruits and berries to use fruit and berry syrups and juices. Having more or less starch, you can get jelly berries and fruits of different density. Usually prepared jelly medium density. At the 4 cups of the pudding is enough to take 2 tbsp. Tablespoons potato starch. If the amount of potato starch to increase to 3 tbsp. spoon into 4 glasses, you can get a thick jelly. Potato starch in the preparation of the jelly is diluted in cooled boiled water (for 2 tablespoons. tablespoons flour 1 cup of water). To plant the flour should be at the time of boiling syrup, as if it is diluted in advance, it settles on the bottom. Divorced potato starch must filter through a sieve and pour the hot syrup all at once, rather than parts, and quickly stir. Boil for a long time should not be, as jelly is put liquid. Kissels served at the table cold, jelly medium density can be submitted and hot. Thick jelly to pour into molds and chill well. Pre-moistened form inside the cold water, then chilled jelly can be easily separated from it. On the surface of the jelly is not formed film should sprinkle it with a thin layer of sugar. By jelly can be submitted sugar, cold milk or cream.
KISSEL OR Cranberry Currant
Berries bust, rinse with hot water and knead well pestle or spoon, add 1 / 2 cup of cold boiled water and wipe the berries through a sieve or squeeze through cheesecloth. Marcus from berries to fill 2 glasses of water, put on the fire and boil for 5 minutes, then strain. In the strained broth to put sugar, boil, pour the diluted potato starch, and stirring, bring to a boil again. In ready to pour jelly squeezed juice and stir well. For 1 cup cranberries or currants - 3 / 4 cup sugar, 2 tbsp. spoons of potato starch.
KISSEL of strawberries, wild strawberries and other berries
Strawberries bust, clean, wash and rub through a sieve. In a saucepan pour in 2.5 cups of hot water, put sugar and stir. The resulting syrup to boil, brew diluted potato starch and let boil again. In the hot pudding to put berry puree and stir well. The same is prepared jelly raspberries, blueberries.
For 1 cup of strawberries - 3 / 4 cup sugar, 2 tbsp. Tablespoons potato starch.
CHERRY KISSEL
Vishnu rinse in cold water, remove seeds, lard and sugar in this form to leave a 1 / 2 hours during which time several times to mix berries to form more juice, which should be drained and then added to the finished pudding. Kernels are berries pound, pour 2.5 cups of hot water, boil and filter. Obtained broth poured berries and boil again. The boiling broth with berries infuse diluted potato starch, again, bring to a boil, remove from heat, pour the juice of berries and stir. For 1 cup cherries - 3 / 4 cup sugar, 2 tbsp. spoons of potato starch.
APPLE KISSEL
Well washed apples cut into thin slices, put in a pan, pour 2 glasses of water and put to boil. When apples seethe, discard them on the sieve, the situation in the pan, wipe the resulting puree and mix with the broth. Then put the sugar, boil and brew diluted potato starch. At 500 g apples - 3 / 4 cup sugar, 1,5 st. spoons of potato starch.
KISSEL dried apples or apricots
Enumerated and washed dried apples to put in a pot, pour 3.5 cups of hot water and in this form to leave for 2-3 minutes then in the same saucepan, put apples in the fire, and a slow boil to cook 30 minutes. Broth strain through a sieve into another saucepan, and wipe the apples, put in the broth, add sugar, stir it all, and boil. The resulting brew apple syrup diluted potato starch. Jelly is prepared from the dried apricots in the same way, but the sugar should take only 1 / 2 cup. At 100 g of dried apples - 1 / 4 cup sugar, 2 tbsp. spoons of potato starch.
KISSEL dried bilberries or DRY cankerberry
Washed in hot water, dried blueberries (or dry hip), pour 2 cups of cold water and put to boil for 15-20 minutes. When the blueberries become soft, strain broth into another pot, and the berries are good to stretch a wooden pestle or spoon, once again pour 1 glass water, and boil, squeezing, strain the pan with the broth. Then add sugar, boil again and pour the diluted potato starch. At 50 grams of dried blueberries or dried berries hips - 3 / 4 cup sugar, 2 tbsp. spoons of potato starch.
DAIRY KISSEL
In a saucepan pour 3 cups of milk, boil and add sugar. Corn or potato starch diluted in 1 glass of cold milk or boiled water, pour in the boiling milk, stirring constantly, boil the pudding for 5 minutes on low heat. For the flavor of jelly until it is hot, you can add vanilla, 4-5 drops of almond essence or rented float zest with lemon or orange and mix well. Pour hot pudding into individual cups and refrigerate. Before serving jelly can lay out of the cups on small plates. Kissel of malt or soy milk is prepared in the same way. Jelly can be prepared from powdered milk. In this case, a glass of milk Dissolve 2 cups of cold water and leave for 30 minutes for swelling. Then add 2 cups of water, stir and bring to a boil. In the boiling milk to put the sugar, then pour the starch, diluted in a glass of water and again bring to a boil. At 4 cups milk - 1 / 2 cup sugar and 2 tbsp. tablespoons cornstarch.
Rhubarb jelly
Strip, rinse in cold water and cut into small pieces of rhubarb stalks. Boil water with sugar and boil it until tender rhubarb (5-7 minutes), then strain. In the strained broth to pour diluted potato flour and, stirring, bring to a boil again. At 250g rhubarb - 100-120 g sugar, 2 tbsp. spoons of potato starch.
Jelly cherry syrup
Take 2 cups of hot water, filling it with cherry syrup, add sugar and a small crystal of citric acid, diluted in water. All this is well mixed, boiled, pour the diluted in 1 teacup of potato starch and then give a boil. Kissels a syrups, other berries are prepared in the same way. For 1 cup of cherry syrup - to 2 tablespoons. spoons of sugar and potato starch.
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