Kissel and compote are two of Slavic peoples' favorite dessert drinks.
Kissel - the Russian word means gelatinous (jelly-like) dish, cooked from berry syrup or oat milk.
Compote (from the French word compote) is a sweet dessert drink. It is boiled from a mixture of fresh, dried or frozen berries and fruits.
In the recent past, kissel or compote necessarily ended with lunch in a kindergarten, school, student and factory cafeteria.
Now there are a lot of dessert sweet drinks: Pepsi, cola, lemonade, juice and others.
But jelly and compote, perhaps the most useful and affordable on a budget. How to cook jelly from starch and compote, every housewife should know.
Kissel, compote: a bit of history
The drink has been known in Russia since time immemorial; it is mentioned in the annals of the late tenth century. But in those days, jelly was the main dish, prepared with sourdough, the main components of it were oats, rye, wheat and peas, the jelly tasted like sour mealy jelly.
He got his name "jelly" because he was sour.
And only at the beginning of the 19th century they began to cook jelly with potato flour (starch) on berry broth. This fashionable dish was first served in rich houses, and then it took root firmly in ordinary Russian families. Kissel became an obligatory memorial drink of the Orthodox.
In Moscow, Bolshoi and Maly Kiselny alleys are still preserved, in the past, "dumplings" - masters of the brewing of this drink lived and worked here.
The word "compote" to denote a liquid dessert of dried fruits and fresh berries appeared in Russia in the 18th century. In France, the word came from there, compote is a fruit puree. However, a drink beloved by ordinary people, previously called a boil or uzvar, was renamed into compote.
Kissel: cooking secrets
Kissel is a simple dish. It can be cooked even by an inexperienced hostess.
Dessert is usually prepared using potato starch. Many people imagine how to cook jelly from starch and compote, fruit drinks, fresh berries or fruits.
However, in order for the drink to be properly prepared, remember:
- a portion of the starch for the drink is first diluted in a small amount of cold water;
- You cannot breed starch in advance, it will settle to the bottom of the liquid and lose its effectiveness, you need to cook it just before entering it into the cooked dish;
- Pour diluted starch into a thin stream;
- it is necessary to quickly stir the liquid at the time of input of starch;
- boil jelly with added starch for no more than three minutes;
- sprinkle the finished jelly on top with sugar (for those who do not like a dense "crust").
What to make jelly from?
To prepare a sweet delicious dessert, berries and fruits are used in fresh, frozen or dried form. A delicious drink is obtained on the basis of blueberries, currants, cherries, dried fruits. Cooked milk (in milk) and oat (from oatmeal) jelly.
Potato starch is an essential ingredient for sweet jelly. Its amount affects the density of the drink. If you need to get a sufficiently liquid drink, then usually put two or three teaspoons per five hundred grams of liquid. If you need to get jelly-jelly, which can be cut with a knife, then you need to take four tablespoons of starch per liter of liquid.
To prepare milk jelly, it is recommended to take corn starch. It allows you to get a snow-white drink. Such starch is taken in double amount (compared with potato).
To speed up the process of preparing a drink, you can use ready-made fruit juices, fruit drinks, preserves, compotes from canned and dried fruits, berries.
How to cook jelly from starch and compote?
Many housewives from autumn harvest a canned compote of fruits and berries for the winter. This is certainly a tasty and healthy drink. But by the end of winter or spring, when the body needs vitamins, I want to treat my beloved near and dear ones delicious and healthy. And nobody wants compote.
For variety, you can cook jelly from starch and compote.
To do this, you will need:
- Potato starch - three tablespoons.
- Compote - three liters.
- Lemon - 1 or 2 pieces (to taste).
- Sugar - to taste.
If you have a three-liter can of canned compote - fine. It will make a great drinking jelly.
To do this, open the jar with compote, pour it into the pan. If the drink has a lot of large pieces of fruit (apples, pears, plums), then they should be crushed.
Prepare lemons. Rinse them thoroughly, then cut into small pieces or squeeze the juice. Put the pot with liquid on the fire and bring to a boil.
At this time, starch is quickly diluted in a glass of cold water.
As soon as the liquid boils, pour the dissolved starch in a thin stream into the boiling compote. The drink at this time must be quickly stirred so that the starch is evenly distributed throughout the pan and does not turn into a lump.
Next, put slices of lemon in a saucepan or pour in lemon juice. Here you need to focus on your taste.
Leave the drink to boil for no more than two to three minutes. Try the resulting jelly. If sweets are not enough for your taste, then you can add granulated sugar, if very sweet - lemon. Bring the jelly again to a boil and remove from heat.
The drink can be immediately poured in portions, cooled and served.
This recipe suggests that the hostess has a ready-made compote.
And if he is not? Then the compote needs to be cooked, for example, from dried fruits.
Dried Fruit Jelly Recipe
How to cook starch jelly and dried fruit compote?
First you need to cook dried fruit compote.
To do this, you will need:
- Water - 3.5 liters.
- Dried fruits - 600 grams.
- Sugar - 300 grams (to taste).
Rinse dried fruits thoroughly under running water, soak in a small amount of liquid. When the fruits are softened, pour the liquid from under them into the pan, add water to the desired volume (3.5 liters). Put the pan on the fire, bring the liquid to a boil and pour dried fruits into it. Cook the mixture for 15 minutes.
Next, remove the fruit from the pan. Add granulated sugar to the pan (to taste), bring to a boil. Compote is ready.
How to cook jelly from starch and compote, described above. In the case of dried fruits, 3.5 liters of liquid should take 4-5 tablespoons of potato starch. Dissolve it in a glass of cold water and pour a thin stream into the compote, stirring it continuously. Then bring the jelly to a boil, and remove the pan from the heat. The drink is ready. It can be drunk both hot and chilled.
Dessert: compote, jelly, jelly
For a variety of home cooking, you can prepare a variety of desserts.
Consider how to cook starch and compote jelly as thick as fruit jelly.
Jelly is a gelatinous, gelatin-based, sweet, fruit and berry dessert.
However, if you cook a thick jelly, then by its consistency it will look like jelly with a peculiar bright taste.
So, making such a dessert is no more difficult than cooking ordinary jelly.
How to cook jelly from starch and compote, described previously. To prepare a thick drink, you can take any compote or boil it from dried fruits. Repeat the whole procedure until the starch is placed in the compote.
Attention: to get a thick jelly you need to take much more starch.
Four tablespoons of potato starch or eight tablespoons of corn are taken per liter of liquid. Hot jelly should be poured in portions, for example, in small bowls or small bowls. After cooling, the drink will thicken. It can be decorated with whipped cream, fresh berries, sprinkled with grated chocolate. Such jelly is well cut with a knife, eat it with a spoon.
Kissel: what's the use
Useful properties of jelly depend on its composition. Of course, the drink necessarily contains starch, sugar and fruit and berry base.
Depending on the product, on the basis of which it is cooked, jelly has a whole range of vitamins, minerals, organic acids and trace elements. Its healing and nutritional properties depend on this:
- jelly based on blueberry compote helps to improve the functioning of the stomach and intestines, positively affects the organs of vision;
- kissel on apple compote is indicated for problems with blood, low hemoglobin, and obesity;
- cranberry drink enhances immunity;
- Aronia jelly is useful for hypertension;
- red mountain ash kissel has a laxative, diuretic effect, helps with liver and kidney diseases, relieves swelling;
- a drink made from cherry compote helps with colds.
The starch contained in the drink allows it to be used as a substitute for a single meal. Kissel is indicated for peptic ulcer. It is used to reduce acidity in the digestive tract, with gastritis and increased secretion of the stomach.
Kissel: contraindications
Despite the obvious benefits, jelly should be used with caution for people who are allergic to certain components of the drink (berries, citrus fruits, starch).
You also need to remember that starch is a carbohydrate that can contribute to rapid weight gain with heavy use of jelly. Kissel is not indicated for patients with diabetes.
But this applies to berry and fruit drinks. Sugar-free oatmeal jelly is used in diet to reduce weight.
Conclusion
When and how to cook jelly from compote is up to every housewife.
Use tips, experiment, pamper your family and friends with a delicious, nutritious and completely natural dessert.
You can choose your signature jelly recipe from stewed fruit and starch, which will be useful in each case to you and your loved ones.
No wonder in the old days they said: "Kissel will always find a place."
Enjoy your meal!