Kissels

Kiseli

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By Elena Molokhovets

Published 1992

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Remarks: For 6 glasses juice or milk, use 1 glass sieved potato flour diluted with 1 glass cold juice or milk. Bring to a boil 5 glasses juice and pour the flour mixture into the boiling liquid, stirring briskly over the fire for 4–5 minutes, but no longer. Stir until smooth so that no lumps remain.

Rinse a mold in cold water, pour in the kissel, and set on ice. To serve, turn out onto a platter.* For 6 glasses juice, 1 glass potato flour is sufficient if the flour is dry and of the highest quality. Otherwise, more flour must be added.