Berry Kissel
A warm, light kissel made from berries with a little sweetness. It can be drunk from a cup or eaten with a spoon, with no seeds or skins.
- Time
- 20 min
- Serving
- 78 kcal
- Ingredients
- ≈ $0.70
- Protein
- 0 g
Ingredients
- 1 Mixed berries (frozen)pack 300 g ≈ $3.50 60 g
- 2 Starch 9 g
- 3 Sugar 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Put the berries, still frozen, in a saucepan and cover with 150 ml of water. Bring to a boil and simmer over low heat for 5 minutes, until the berries are soft.
Strain through a fine sieve, pressing the berries with a spoon to remove the seeds and skins. Return the liquid to the saucepan and add the sugar.
Stir the starch into 30 ml of cold water until there are no lumps.
Bring the berry liquid to a boil. Pour in the starch in a thin stream, stirring constantly. Heat until the first bubbles appear, about 1 minute, then remove from the heat.
Cool until warm. Stir before serving and check the temperature. Serve in a cup or offer by spoon.
Tips
- Why it works
- Mix the starch with cold water and pour it into the boiling liquid in a thin stream: this spreads it evenly without lumps. Boil for about a minute to get rid of the raw taste.
- Substitutions
- Instead of potato starch, use cornstarch, 9 g, and the kissel will be clearer. Skip the sugar if the berries are sweet, such as raspberries or blueberries.
- Common mistakes
- Boiling the kissel too long makes the starch lose its thickening power. Take it off the heat as soon as the first bubbles appear and the liquid turns clear. It will thicken as it cools.
- Storing and reheating
- Keep in a closed container in the fridge for 1 day. Stir and warm it up before serving. A skin may form on the surface, so remove it. Don't freeze.
- Serve with
- Serve warm as an afternoon snack instead of compote, with baby cookies or a piece of unsweetened bun.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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