Ingredients with Measurements:
- 1 pound fresh strawberries, hulled and sliced
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- Pinch of salt
Special equipment needed:
- Blender or food processor
- Fine mesh strainer
Step-by-step instructions:
1. In a blender or food processor, puree the strawberries until smooth.
2. Pour the puree through a fine mesh strainer into a medium saucepan.
3. Add 1 cup of water and sugar to the saucepan and bring to a boil over medium heat.
4. In a small bowl, whisk together cornstarch and cold water until smooth.
5. Slowly pour the cornstarch mixture into the saucepan, whisking constantly.
6. Reduce heat to low and continue to cook for 5-7 minutes, stirring occasionally, until the mixture thickens.
7. Remove from heat and stir in lemon juice and salt.
8. Pour the mixture into individual serving dishes and let cool to room temperature.
9. Refrigerate for at least 2 hours, or until set.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 185
- Fat: 0.5g
- Carbohydrates: 47g
- Protein: 1g
- Fiber: 2g
- Sugar: 36g
Substitutions for ingredients:
- Frozen strawberries can be used instead of fresh.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
Variations:
- Blueberry or raspberry puree can be used instead of strawberry.
- Add a splash of vanilla extract for extra flavor.
Tips and tricks:
- Be sure to strain the puree to remove any seeds or pulp.
- Whisk the cornstarch mixture thoroughly to prevent lumps.
- Stir the mixture constantly while cooking to prevent burning.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve cold.
Presentation ideas:
- Serve in clear glass dishes to show off the vibrant color.
Garnishes:
- Fresh mint leaves or whipped cream.
Pairings:
- Serve with shortbread cookies or vanilla ice cream.
Suggested side dishes:
- None needed.
Troubleshooting advice:
- If the mixture is too thick, add a little more water to thin it out.
Food safety advice:
- Be sure to properly store the kissel in the refrigerator to prevent spoilage.
Food history:
- Kissel is a traditional Russian dessert made with fruit puree and thickened with cornstarch.
Flavor profiles:
- Sweet and tangy with a smooth texture.
Serving suggestions:
- Serve as a light dessert after a heavy meal.
Related Categories
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Region: Russian
Taste: Sweet, Tart, Fruity, Refreshing