It’s name is derived from a Slavic word meaning “sour”. Kissel or kisel is a viscous fruit dish, popular as a dessert and as a drink. Apple kissel is more popular as beverage, than dessert. It consists of the sweetened juice of berries, but it is thickened with cornstarch, potato starch or arrowroot; sometimes red wine or fresh or dried fruits are added.
Serving Apple Kissel
Apple Kissel can be served either hot or cold, also together with sweetened quark or semolina pudding. Kissel can also be served on pancakes or with ice cream. If the kissel is made using less thickening starch, it can be drunk — this is common in Poland, Russia and Ukraine.
Apple Kissel
Ingredients
- 1 kilogram Apple
- 115 grams Sugar
- ½ Lime
- 2 tablespoons Potato flour
- 900 ml Water
- 1 pinch Nutmeg
Instructions
- Core and peel apples. Slice them and stew in water until soft.1 kilogram Apple
- Pass apple through sieve and put into a saucepan with the juice of half a lime, a little grated nutmeg and peel of half lemon.1 kilogram Apple, 1/2 Lime, 1 pinch Nutmeg
- Blend flour, with a little water, add to apple puree.2 tablespoons Potato flour, 900 ml Water
- Bring to a boil and simmer for five minutes, stirring constantly.
- Remove lemon peel; pour kissel into a wet mould and leave to cool.
- Serve chilled with Ginger Snap.
Notes
Apple Kissel recipe is a good example for demonstrating how thickeners (Fruit Pulp, Sugar, Potato starch) results. Their effect based on two variables – Temperature (Both cooking & Serving) & Quantity should be learned. Once mastered, can be applied in other preparations or variations.
