👨‍🍳 조리법

1. 1

   Prepare the berry base: In a medium saucepan, combine the mixed berries, sugar, and 900ml of water. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low and simmer for about 10 minutes, or until the berries have softened and released their juices. The mixture should be fragrant and the berries should look plump.

   ⏱️ 10 minutes
2. 2

   Strain the berry mixture (optional): For a smoother kissel, carefully strain the berry mixture through a fine-mesh sieve set over a bowl. Press gently on the solids to extract as much liquid as possible. Discard the solids. If you prefer a more rustic texture with berry pieces, you can skip this step or only strain half of the mixture.

   ⏱️ 5 minutes
3. 3

   Prepare the starch slurry: In a small bowl or cup, whisk together the potato starch and the remaining 100ml of cold water until completely smooth and no lumps remain. This is crucial to prevent a lumpy kissel.

   ⏱️ 2 minutes
4. 4

   Thicken the kissel: Return the strained berry liquid (or the whole berry mixture if not strained) to the saucepan and bring it back to a gentle simmer over medium-low heat. While whisking constantly, slowly pour the starch slurry into the simmering liquid. Continue to whisk and cook for 1-2 minutes, until the kissel thickens noticeably. It should coat the back of a spoon and have a glossy sheen. Do not boil vigorously after adding starch, as it can break down.

   ⏱️ 3 minutes
5. 5

   Serve: Remove from heat. Kissel can be served warm as a comforting dessert drink or pudding, or it can be chilled in the refrigerator until cold. As it cools, it will thicken further.