Layered kissel

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Last autumn I cooked Aronia berry jam and my glass jars ran out just a bit too early. The rest of the jam I then put in two small plastic containers for later use. Those containers aren’t very good for longer conservation and therefore I decided to use at least some of it to make some layered kissel.

Of course I could have frozen those two boxes, but from experience I know that then they would probably have stayed in the freezer for a long time. And after all when the irresistible desire to make something good hits you, you never have the time nor the patience to defrost the jam.

Kissel was a good choice. All kinds of kissels were our favorite childhood treats and I still love to eat them. Those bowls in the picture above are somewhat large and at least I could not empty one bowl in one go. The recipe below has been done for those bowls though, and it means that one portion is about 3 deciliters, one deciliter of each colour: vanilla, milk, raspberry and Aronia berry. It is easy to split the kissel in smaller bowls if you feel like it.

INGREDIENTS: for one 3 dl dessert bowl
Increase the amount of ingredients according to the number of dessert bowlsMilk and vanilla kissel

  • 1 dl milk
  • 1 teaspoon of vanilla sugar
  • 1 teaspoon of regular sugar
  • 1 teaspoon of potato starch dissolved in a small amount of water

Raspberry kissel

  • 1 dl fresh from freezer melted raspberries
  • 3 teaspoons of sugar
  • 1 teaspoon of potato starch dissolved in a small amount of water

Aronia berry or blueberry kissel

  • 1,5 dl aronia or blueberry jam
  • sugar to your taste
  • 1 teaspoon of potato starch dissolved in a small amount of water

Bring one deciliter of milk to its boiling point. Add vanilla sugar and regular sugar.

Dissolve one teaspoon of potato starch in a small amount of water and slowly add it to the kettle while stirring the milk. Remove from the heat and pour it in the dessert bowl. Let it cool before adding the next layer.

Next put the raspberries in the kettle with a small amount of water. Let them simmer for about ten minutes and then add sugar. Dissolve one teaspoon of potato starch in a small amount of water and slowly add it to the kettle while stirring the jam. Remove from the heat and then pour it in the dessert bowl carefully. Let it cool before adding the last layer.

Finally add the aronia or blueberry jam in the kettle and bring it to the boiling point. Then repeat what you did with the previous layer.

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