Blackcurrant kissel

Blackcurrant kissel

Kissel

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Kissel is a fruit puree thickened with arrowroot, corn flour or potato starch: the texture can vary from a fairly thick puree to a thin syrup. Originally it was made with cranberries or loganberries, but today it is made with a variety of fresh or frozen berries. I like to use blackcurrants for their wonderful flavour, but redcurrants, raspberries, strawberries or blueberries can be used instead. It is usually served with cream or yoghurt on the side.

Ingredients

Quantity Ingredient
450g blackcurrants
3 tablespoons sugar, or to taste
2 tablespoons arrowroot or cornflour, dissolved in 2–3 tablespoons cold water
thick cream or yoghurt, to serve

Method

  1. Wash the blackcurrants and remove the stalks. Place in a small saucepan with the sugar and 400ml water and bring to the boil. Simmer for 5 minutes or until the blackcurrants are soft€. Force the blackcurrants through a sieve, then return the puree to the pan and bring to a simmer. Gradually add the arrowroot mixture, stirring constantly, until you have a thick syrup – do not let it boil.
  2. Pour the kissel into individual glass dishes and chill thoroughly. Serve with cream or yoghurt on the side.
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