Bright berries jelly.
Russian cooking contains a great variety of desserts. Jelly is made from fresh or dried fruits or from berries, (cranberries, red bilberries, black or red currants, bilberries or bog bilberries, strawberries, raspberries and blackberries, cherries, plums, etc.) fruit juice, jam, milk and some other products.
✔ 1 tbsp gelatin (soaked for 1 hour)
✔ 3 cups water
✔ 0,5 cup milk
✔ 4 - 5 tsp sugar
✔ 0,5 cup black currants
✔ 0,5 cup strawberries
✔ 1 tsp vanilla essence
✔ 1,5 tsp cocoa blended with 1 tsp milk
1. Soak gelatin in the cup of water for 1 hour.
2. Boil gelatin in water till dissolved, stirring. Remove from flame and strain.
3. Boil 1 cup of water and put into boiling water black currants, add sugar stir till dissolved.
C. Pour into agar-agar and replace pan on medium heat. Stir-cook for 10 minutes. Remove from flame.
D. Mix in vanilla essence and divide mixture into three portions. Color them with red, green and cocoa respectively. Keep the first two portions warm.
E. Pour cocoa mixture into a agar-agar mould. Allow it to cool. When almost set, pour in red portion and leave to cool. again, when nearly set, add green portion.
F. Refrigerate till agar-agar sets. Turn out of mould and serve chilled
For a medium thick berry kisel take 100 grams (4 oz) of cranberries, red bilberries, black or red currants, bilberries or bog bilberries, mash with a wooden pestle and squeeze out the juice. Dilute the skins and pulp with 4 glasses of hot water and simmer for 4-5 minutes.
Strain the boiled liquid, add 100 grams (4 oz) of sugar and bring back to the boil. Lower the heat and add 40 grams (1 3/4 oz) of sifted and diluted starch (one part starch to four parts cold water). Add the juice from the berries, mix thoroughly and chill. Kisel 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 rubbed through a sieve. Apricots and peaches should first be 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 kisel is usually served with milk kisel, which is very easy to make. Bring 4 glasses ((32 oz) of milk to the boil, add 100 grams (4 oz) of sugar, pour in the starch and simmer gently for 5 minutes.
When serving, decorate the fruit kissel with a little milk kisel.
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