Encyclopedia of Jewish Food by Gil Marks

Author:Gil Marks
Language: eng
Format: mobi, epub
Publisher: Houghton Mifflin Harcourt
Published: 2010-08-01T20:00:00+00:00

Northeastern European Berry Pudding (Kissel)

6 to 8 servings

[PAREVE]

24 ounces (4 cups) fresh or 20 ounces frozen raspberries, strawberries, blackberries, or blueberries, or any combination

2 cups water, or 1 cup water and 1 cup dry red wine or orange juice

About ½ cup sugar

1/8 teaspoon table salt or ¼ teaspoon kosher salt

¼ cup potato starch or cornstarch dissolved in ½ cup cold water

1 to 2 tablespoons fresh lemon juice or berry liqueur

1. Puree and strain the berries. There should be about 2 1/3 cups puree. Transfer to a medium saucepan, place over medium-high heat, and bring to a boil. Add the water, sugar, and salt and stir until the sugar dissolves, about 3 minutes.

2. Reduce the heat to medium-low, stir in the starch mixture, and simmer, stirring frequently, until the pudding thickens and turns translucent, about 5 minutes. Stir in the lemon juice.

3. Pour into 6 to 8 custard cups. Refrigerate until chilled, at least 2 hours.

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