There are so many legends and tales about kissels by our people. Apparently the product was popular and loved. Jelly was prepared on different thickeners long before the appearance of potato starch. The medicine men promised people bear power, but good health and everything from the cup to either a drink or a dessert. All the berries that grew around and were known for their healing power were added to the jelly. Well, Russia was famous for milk kissels from time immemorial. Remember the tales of rivers with magical jelly banks? It is not for nothing that the unstable river is made of milk, and the solid, reliable shore is acidic.
Milk jelly - general principles of preparation
• A sweet, gelatinous, slightly liquid or thick dessert is prepared in cow's milk. Cooking a wonderful milk jelly will not take too much time. The whole process lasts from the moment the mixed components are put on fire until boiling.
• Thickness of jelly is achieved by adding diluted starch to boiling or slightly warmed milk. Unlike other popular kissels, dairy can be thickened not only with starch, often flour, eggs are used instead, or it is cooked on oatmeal infusion, which thickens with prolonged heating.
• Walnut, chocolate, pumpkin, caramel, oat milk jelly - the recipes are simple, and the method of preparation depends on the products that make up a particular dessert.
• Milk jelly of various thicknesses can be consumed hot, chilled, or warm. After cooking, a thick dessert is placed until it solidifies in the refrigerator, spread out in small portioned bowls.
Milk Jelly: Puff Dessert Recipe
Ingredients:
• six tablespoons of peeled hazelnuts;
• three liters of any fatty milk;
• 120 gr. Sahara;
• 240 gr. potato starch;
• a quarter of the vanilla pod;
• four tablespoons of dark cocoa powder;
• 1 gr. ground cinnamon;
• 250 gr. cream ice cream.
Cooking method:
1. Soak the nuts for half an hour in water, remove the brown shell from them and calcine the nucleoli well in a dry frying pan. Grind completely cooled nuts in a coffee grinder.
2. Pour crushed nuts with two liters of milk, add all the sugar, slowly bring to a boil, and boil over low heat for at least 10 minutes. Then, in a slow trickle, intensively stirring the nut base, introduce 180 grams of starch diluted in chilled milk. Bring again to a state of boiling and remove from heat, cool.
3. Put vanilla in the remaining cold milk and set it to boil. When the milk has warmed enough, pour about half a cup into a separate bowl and mix with cinnamon and cocoa powder. Then cool and dilute the remaining starch in it.
4. In the boiling milk with vanilla, enter the prepared mixture and, bringing to a boil, remove the pan from the heat, cool.
5. Moisten the cooked bowls with water and lay them in layers of the same thickness of jelly. Put the ice-cream formed on the top and decorate it with fresh strawberries or canned cherries in its own juice.
Milk jelly: a recipe for a bright and fragrant drink with pumpkin
Ingredients:
• a liter of natural pasteurized milk, an additional 80 ml for diluting starch;
• medium-sized lemon;
• 400 grams of peeled pumpkin pulp;
• corn, always dry and fresh, starch - 2 tsp;
• beet sugar - to taste.
Cooking method:
1. Rub the pumpkin pulp with the finest grater. Starch thoroughly in 80 ml of milk. Scratch the lemon zest with a grater.
2. Pour the remaining milk into a pan, sweeten a little, add a little chopped zest and put on an intense fire.
3. As soon as it begins to boil, slowly pour the diluted starch into it. Leave to boil on low heat for no more than 2 minutes, adding chopped pumpkin in small parts.
4. Lemon zest can be replaced with tangerine or orange, if desired, and vanilla or cinnamon powder can be added instead.
Milk Jelly: A Simple Chocolate Drink Recipe
Ingredients:
• half a glass of white granulated sugar;
• 50 gr. bitter, 96%, chocolate;
• one and a half tablespoons of fresh corn starch;
• a quarter of a teaspoon of vanilla sugar;
• four glasses of milk.
Cooking method:
1. Chop chocolate with a medium or large grater.
2. Pour half a glass of milk into a separate bowl, boil. Then cool well and dilute the corn starch in it.
3. In the remaining milk, stir the granulated sugar and put on moderate heat. Add the crushed chocolate to the warmed milk and, thoroughly mixing, wait until it boils.
4. Pour vanilla into the boiling milk-chocolate base and add the starch diluted with milk.
5. Boil the chocolate jelly, without boiling, for two minutes, remove from heat and cool, pouring into glasses.
6. Be sure to lightly sprinkle the surface of each serving with powdered sugar, otherwise it will be covered with a film.
Dietary Milk Jelly: Oatmeal-Free Starch Recipe
Ingredients:
• a glass of oatmeal "Hercules";
• one and a half glasses of drinking water;
• a full glass of homemade milk;
• 10 gr. natural butter.
Cooking method:
1. Pour washed flakes with 400 ml of warm water and keep warm for a day. Then transfer the softened flakes to a shallow colander and substitute a deep bowl under it.
2. After half an hour, pour the expressed liquid into a small saucepan, add milk, slightly salt and sweeten to your taste.
3. On a small fire, bring the milk-oat mixture to a boil, then lower the heat, put the butter in the jelly and boil to the desired density.
Hot milk jelly: recipe for egg yolks with flour
Ingredients:
• one liter of pasteurized, low-fat milk;
• three raw yolks;
• a tablespoon of 72% butter;
• two tablespoons of sifted flour;
• granulated sugar - half a cup.
Cooking method:
1. Mix raw yolks with sugar and grind until a white, porridge-like mass is obtained.
2. Add seeded flour, mix thoroughly. Grind until grind until smooth, the flour mass should not contain lumps.
3. Pour the prepared mixture with warm, not hot milk, mix thoroughly and put on a little heat. It is important that the milk being poured is not too hot, otherwise the yolks will boil.
4. Preventing the jelly from boiling, boil it until thick, constantly stirring with a spoon. Then put it off the heat, add oil and serve hot.
Milk jelly: a recipe for a soft drink with caramel flavor
Ingredients:
• half a liter of homemade fresh milk;
• half a glass of drinking water;
• 60 gr. potato starch;
• refined sugar - 100 gr.
Cooking method:
1. Pour 50 grams of sugar into a thick-walled deep stewpan and dissolve it, warming over low heat.
2. Pour milk into melted sugar, in which dilute the second half of sugar in advance.
3. Add the starch diluted in chilled milk and, without ceasing to stir, boil the milk jelly until thickened, preventing it from boiling.
Milk jelly: arabic recipe with raisins and coconut
Ingredients:
• 150 grams of pitted dark raisins;
• 50 gr. white coconut flakes;
• a liter of any medium-fat milk;
• a teaspoon of crystalline vanilla sugar;
• 100 gr. regular white sugar;
• starch (potato) - 2 tbsp. l .;
• cinnamon powder - to taste.
Cooking method:
1. Scald the boiled raisins with boiling water, pour hot water and soak in it for at least 20 minutes. Then rinse well and squeeze out the remaining water.
2. Dilute the starch with 60 milliliters of cold water and gradually introduce a homogeneous mixture into the hot milk. Put the raisins and continue cooking on low heat, constantly stirring with a spoon until thickened.
3. Pour hot milk jelly into the bowls, cool well and sprinkle with a mixture of coconut and cinnamon.
Chocolate milk jelly: recipe with cocoa powder
Ingredients:
• six glasses of non-fat pasteurized milk;
• 90 gr. dark cocoa powder;
• one glass of granulated sugar;
• three teaspoons of potato starch.
Cooking method:
1. Combine sugar with cocoa. Dissolve starch in a glass of cold milk.
2. Warm the remaining milk slowly and add sugar mixed with cocoa into it, slowly pour the diluted starch.
3. Continually stirring, with the most moderate heat, bring the chocolate-milk jelly to the desired density. Then set aside from the heat and let stand for 10 minutes.
Milk jelly - cooking tips and tricks
• To breed starch, it should be in the process of boiling the base. The pre-diluted thickener will settle at the bottom and the jelly will not brew.
• Milk jelly, as a rule, does not have a flavor. To flavor the dessert, during the preparation process, you can add a pinch of cinnamon powder, vanilla, chopped citrus peel or any food berry or fruit essence. Food coloring can also change the color of the dessert being prepared.
• Do not know how much to add starch to milk jelly? To get a drink of medium density, take one and a half tablespoons of starch from potato raw materials, per liter of milk base. Corn for the same density will need twice as much.
• It is better to pour a thick dessert not into glasses, but into small ceramic bowls or wide glasses. Silicone molds moistened with water can be used.
• You can decorate a liquid milk dessert by sprinkling cocoa powder or powdered sugar if cocoa or chocolate was used in the preparation. Thick milk jelly is usually decorated with berries and fruits or whipped cream with added sugar.
