Kisel is a traditional dish in Russia, but the recipe of its preparation before a little different. First it was cooked in the fermented cereal broth, and only later began to prepare the starch in the form of a thick, but the table was served with cream or milk. Who pudding can be cooked from dried or fresh fruit or berries, syrups, juices. For berry jelly using potato starch, which is diluted before use syrup, milk or boiled water and then filtered.
In order to prepare a thick jelly, per 1 liter of liquid required 80 grams starch, and for semiliquid - 35 grams.
And to improve the taste and preserve the color color berry jelly in it add a little bit (0, 1-0, 3 grams) of citric acid, diluted with cold water. Above the surface of the dishes lightly sprinkled with sugar, so it does not form a foam.
This berry drink boiled and love in different countries: for example in Germany prefer strawberry and raspberry jelly, in Western Europe, adore sweet berry jelly and cranberry like in Russia, knowing that the recipe, you can easily cope with a cold. Anyway, the jelly from the berries is very helpful and contains a lot of vitamins, it is recommended to use in gastric ulcer and gastritis.
Blueberry jelly is quite effective in the fight against infectious diseases and diseases of the gastrointestinal tract. Cherry jelly is an excellent antiseptic, but also a good remedy for inflammation of the respiratory tract. A drink from the fruits of mountain ash helps with diseases of the gallbladder and liver. And to prepare tasty and useful pudding, you will definitely come in handy our recipe.
Strawberry Jelly
Ingredients:
200 grams of strawberries
3 tablespoons of starch
3 cups water
3/4 cup sugar
Cooking method:
If you decide to make strawberry jelly, we offer you the most affordable and easy recipe. Pick strawberries, move well and rinse it, and then carefully grind into a homogeneous mass. Then boil the water in a small saucepan and add the sugar and starch dissolved. After the mass of boils, carefully type in the mashed strawberries, quickly pour into another bowl and refrigerate. You should prepare a drink, as jelly love little kids, especially if you decorate it with some fresh berries strawberries and serve with cream or milk.
Berry raspberry jelly
Ingredients:
400 grams of raspberries
3 tablespoons of starch
4 cups of clean water
3/4 cup sugar
Cooking method:
In order to cook raspberry jelly, you need to make the most of fresh raspberry juice and leave it out in the cold in a porcelain bowl. Then you need to fill in the resulting squeeze three glasses of clean water and a few minutes to cook over medium heat, and then slowly drain. The resulting liquid is put over medium heat, add the sugar and all the starch to thicken, dilute one glass of clean water. As soon as the weight comes to a boil, immediately remove it from the heat, pour in the prepared previously cooled raspberry juice and gently stir. Serve the pudding berry best with vanilla sauce or cream.
Kissel fresh blackberries
Ingredients:
250 grams of blackberries
60-90 grams of starch
4 cups of clean water
3/4 cup sugar
1 gram of citric acid
Cooking method:
This recipe is the best fit for those who decided to cook a thick and dense pudding. To do this you need to carefully wipe all the berries through a fine sieve, then into a separate bowl drain the juice and put into the refrigerator. Pomace remaining after wiping pour three cups of hot water and put on fire. After boiling the broth, remove from heat and drain. Then, put it in a citric acid, sugar and starch, diluted 1 cup water, and bring to the boil again. Then add to the finished pudding berry chilled juice and pour into a small a la carte dishes, a little sugar sprinkled on top, remove and cool.
Kissel blackcurrant
Ingredients:
250 grams of black currant
4 tablespoons of starch
3 cups water
3/4 cup sugar
Cooking method:
Boil a jelly best only ripened and ripe berries, then it will be rich and beautiful color. For this loop through and flush currants, and then wipe it through a sieve. The resulting pulp is pour two cups of water and put to boil for a few minutes, then strain. Then, in broth need to add sugar and stir, pour the dissolved starch. Once you remove the pudding from heat, immediately pour it into the strained juice, then pour a drink for bowls or glasses. This recipe is sure to come in handy in the middle of a hot summer.
Berry cranberry jelly
Ingredients:
4 cups water
3/4 cup sugar
1 cup cranberries
3 tablespoons of starch
Cooking method:
This recipe is very popular, because cranberry is very useful for colds. To prepare the jelly loop through and wash the berries, and then squeeze out of them juice. Marc put in a pan, pour 3 cups boiling water and boil for a few minutes, then strain the broth is required. In this case, it will be possible to add the sugar, and then diluted with starch, and after removing from heat pour chilled cranberry juice and pour into ice-cream bowls. Do not forget that the berry pudding can not cook in aluminum cookware (in which he will acquire a blue tint).
Kissel from gooseberries
Ingredients:
300 grams of gooseberry
3 tablespoons of starch
4 cups water
2 cups sugar
Cooking method:
First, shoot the syrup out of the water and sugar, then pour the berries into it, and continue to cook until they are completely seethe. Then you can add starch, diluted in a glass of water, and bring to a boil drink. After removing from heat, pour pudding into small pigeon and leave to cool. Post this dessert can be delicious with milk or vanilla sauce.
Generally you can use any of jelly juicy and ripe fruits and berries. Recipe jelly of different berries has similar characteristics: It is important to remember that before the addition of the starch must be diluted in water or broth, and that on its quantity will depend on the density of the finished beverage. Do not forget that to maintain beneficial properties of fresh berries, you need to pour the resulting juice from them at the end of cooking.
We recommend that read: milk jelly recipe
Contents:
Liquid jelly juicy strawberries
Lemon pudding
Kissel "carotene" of carrots, oranges and lemons
Pear jelly with spices
Milk-berry jelly
Sweet viscous liquid, which is called the pudding, probably familiar to everyone since childhood. This drink is often served kids in kindergartens, and during the Soviet Union, when about any sprites and Coca-Cola is not out of the question, the hostess cooked at home stewed fruit, and that though somehow to diversify the meager menu added to They starch. The result is a jelly. In the old days it made based on fermented cereals, it is hence the name of the dishes, because then the beverage has a slightly sour taste. He ate with the bread as a full meal.
Most modern women happily forgotten what a real jelly. To make your life easier and do not spend much time in the kitchen, they prefer a quick option. Today, enough to buy in the supermarket bags crumbly product, fill it with boiling water and keep on a plate with constant stirring. Within fifteen minutes at your desk will be a sweet thick syrup. However, to carry it to full Kisel is hardly possible. In fact, make a drink alone at home is very simple. Therefore we suggest to choose the recipe and try to practice what would happen.
Liquid jelly juicy strawberries
Home Cooking jelly takes very little time and effort. First you need to decide with what recipe you are most suited. Love grapes? Then we recommend to cook it from a black or red currants, gooseberries, raspberries. You can even do a mix of various ingredients - here that your heart desires. Fresh fruits with ease and without harm to the future of taste jelly replaced dried or frozen. Therefore, the beverage can all year round to delight your loved ones.
For those who have children, you should know that doctors recommend to enter the menu jelly babies after year. As the product is a fairly high-calorie from carbohydrates contained in starch, the zealous feeding is not worth it. The daily rate for children from 12 to 36 months is 100-150 ml per day. At the same time provide the best drink for lunch or dinner no more than once or twice a week. So, let's first mastered "strawberry" recipe.
Ingredients (for products designed for two servings):
300 milliliters of water
100 grams of fresh or frozen strawberries
potato starch - small spoon
1/2 lemon (only need a teaspoon of juice)
15 grams of sugar
For decoration:
two or three mint leaves strawberry - on request
Cooking method:
To begin remember a few nuances. In this recipe includes fresh squeezed lemon juice, which not only gives the drink a light, slightly sour taste, but also helps maintain a bright saturated color. If you do not have available this citrus, replace it with citric acid - the result will be the same. We decided to cook from frozen strawberry jelly? In this case in advance - about 60 minutes - remove it from the freezer and allow to thaw slightly. The proposed recipe will cook a liquid drink, but rather to introduce a little more starch jelly and thick leaves.
Let's get started! Put a pot of water on a quiet fire. While it is heated in 20 ml of warm boiled liquid dilute thickener. Then thoroughly rinse the strawberries, clean it from the leaves, stems and grind in a blender. There is another way - you can wipe the berries through a sieve. When you manage, strain the juice with a piece of gauze, folded several times. The fresh strawberry pour half servings of sugar, squeeze the lemon juice and mix the ingredients.
Once the water starts to boil, add the sugar residues and quick movement pour the diluted starch. Constantly stir the syrup, without ceasing to operate a spoon. Bring it to a boil by holding the fire for about five minutes, enter the berry juice. The resulting jelly should be well cool, before serving distribute it into cups. The recipe seems too boring? Then garnish with a drink at their discretion. For this fit fresh strawberries, diced, and whipped cream, you can also put the top few leaves of mint.
Lemon pudding
From fresh juices you can create true culinary masterpieces, and the next recipe is proof of this. We offer to cook a thick jelly lemon. This drink is great thirst quencher, so it is especially popular in the summer. Also, it will be a great addition to a picnic. A little sour taste and pale yellow jelly will do the job - adults and children will be satisfied.
Ingredients:
Two large lemon
80 grams of starch (preferably potato)
500 ml of cold water
100 grams of sugar
Cooking method:
Kissel, which will be discussed, due to the large amount of starch obtained fairly thick, so you can even have a spoon. If you want a more liquid consistency, take a little less than a thickener. Similarly, you can change the recipe depending on your taste preferences. So he went out sweet, do not enter 100, and 120-130 grams of sugar. And now - a move from theory to practice.
Remove the peel from the fruit, the remaining pulp is cut middle-sized slices. Put the zest in a saucepan with water, pour the sand here and put the mixture on the minimum fire. When it boils, remove the skins and for some time to keep warm drink. Then pour it into starch, pre-dissolved in water (take rate of 80 grams per 1/2 cup water). Kissel need to cook stirring constantly, otherwise it will take lumps. Now squeeze of lemon juice, remove the excess flesh, and the nectar pour into the pan. Work several times with a spoon and set aside the drink aside to cool. Bon Appetit!
If you decide to change the recipe and cook very thick jelly, you can experiment with his serve. We offer such an option here: when the mixture cools, pour it into a deep dish and send it on the top shelf of the refrigerator. Soon the drink will harden and become like a soufflé. To remove it, it does not hurt to cover the dishes flat plate and turn. You get a kind of lemon semi-dome; decorate it with slices of fruit or zest - to slide them into the dish. You can use whipped cream or jelly cut into pieces and put together with a scoop of ice cream on bowl in portions.
Kissel "carotene" of carrots, oranges and lemons
The benefits of carrots knows almost everyone. Firstly, it contains carotene daily rate (about six milligrams). Warn night blindness as a manifestation of vitamin A deficiency will help the daily consumption of vegetables even in small doses - 100-150 grams. In addition, the carrot has an antiseptic, choleretic, anti-inflammatory, as well as demineralization and expectorant action.
It improves functioning of the gastrointestinal tract, which is why nutritionists strongly advised to have a salad with the addition of this product on an empty stomach, or as "aperitif" before the first course. Fresh carrot nectar can not only enhance the body's defensive abilities, but also give a person a fresh new look to strengthen hair and nails. Juice of vegetables can also be used for making jelly, so let's look at the following recipe. To taste of the drink produces vivid and unusual, add citrus.
Ingredients:
200 milliliters berry juice
400 grams of carrots
orange peel
sugar - 100 grams
half a small lemon
three tablespoons of potato starch
liter of water
Cooking method:
First place to warm water. Then clean the carrots and grate it on a coarse grater itself. Throw vegetable in boiling hot water and simmer until fully cooked. Then strain the broth through a sieve and remove the pulp. The remaining orange liquid send back to the plate, and enter posaharite starch, dissolved in ten milliliters of juice or water. Optionally you can add a little spice, such as cinnamon, cloves or other suitable spices - they give the drink a distinctive flavor.
Now cut the thin strips of peel from orange and lemon. Send zest in a saucepan and continue to cook pudding for about seven to nine minutes. Then turn off the burner and let cool syrup. The beverage has one feature: at least the surface hardening a coating film. To prevent this, sprinkle with sugar jelly. Before serving, remove the peel and pour it into cups. On the edge of dishes, attach a slice of orange - so drink will look much more appetizing.
Pear jelly with spices
Most of the pudding is associated with childhood, so as they get older, many forget about it. Especially in the modern supermarket offers a wide selection of juices, sodas and the like. However, to prepare the drink is not really as hard as it might seem at first glance. Therefore, if in the near future you are going to invite to visit friends, take advantage of this opportunity and cook fragrant vanilla-pear jelly. Because of cinnamon and cloves, he has a truly unbeatable flavor. The drink is worth to try it.
Ingredients:
half a cup of sugar
1000 milliliters of water
pinch of vanillin
cloves - to taste
Starch - 20 grams
a bit of citric acid
three large pears
two pinches of cinnamon
Cooking method:
Washed pear peel, remove the seeds from them and sprinkle with citric acid diluted in five milliliters of water. Skins cover with water and put the stew. When she softened, remove it from the pan, and pour the remaining broth of sugar to your taste, add the cloves, cinnamon, and vanilla. After enter the diced fruit pulp. Warm the mixture on the stove, but do not allow of cooking pears.
If you want to get more sour jelly, squeeze lemon juice in it. Now dissolve the starch in water and connect it with the other ingredients. It should be noted that when the thickening agent is poured quickly, then more homogenous drink. Boil it with regular stirring, for about five minutes. After a cool and serve with warm milk or sweet vanilla sauce. We hope that friends will appreciate your efforts.
Milk-berry jelly
Finally, we offer one more delicious recipe, so you practice, make sure that the preparation of jelly - it is ten minutes. Many beverage brewed from fresh berries: raspberries, black and red currant, sea buckthorn, gooseberries. In winter, the mistress of experimenting with dried apricots, prunes, dried and frozen fruits. We offer to try more unconventional approach. Milk pudding with mandarin oranges and cranberries is the best fit for the children's festival or other celebrations with family.
Ingredients:
a little more than a liter of milk
90 grams of potato thickener
two handfuls of fresh cranberries
sugar - 100 grams
six mandarins
Cooking method:
Boil on low heat pasteurized milk, pour into it the sugar and cook, stirring occasionally. Then remove with mandarin zest and toss it in the pan. Three tablespoons of the milk starch solution and connect it with the above ingredients. Warm the mixture until it begins to thicken slowly. From the cooled syrup, remove the peel and serve it on the table with fresh cranberries.
As you can see, variations on the theme, there are many jelly. It can be made from fresh, dried and frozen fruits and berries. The most economical way of cooking - on the basis of the jam. To get the slush, add four or five tablespoons of starch, and for lighter consistency, only one or two. Practice and develop their culinary skills!
