45 apples, sugar 24, 8 starch, citric acid of 0.2.
Fresh apples carefully washed, cut into thin slices, put in a bowl, pour hot water, add citric acid and cook for 15 to 25 minutes (depending on apples varieties). After the apples are well boiled, strain the broth through a sieve with small cells, apples wipe, combine with broth, add sugar, stir and heat to boiling, brewing, starch. The finished kissel to cool before serving.
40 sweet almonds, bitter almonds 3, 25 sugar, starch 10.
Almonds to sort, put in a bowl, pour boiling water, cover and leave for 10-12 minutes. After that, the almonds drain in a sieve, not allowing it to cool, peel, rinse, and then grind in a mortar, gradually adding water until a doughy mass. The resulting mass is diluted with cold boiled water and carefully squeeze through cheesecloth. Pomace is secondary grind in a mortar, to re-dissolve the mass with water and squeeze.
Cooked almond milk heated to boiling, dissolve in it the sugar, then the milk to enter pre-diluted with cold almond milk and strained starch, stir well and again heat to boiling. The finished kissel pour into a La carte dishes, sprinkle with sugar and cool.
Rose hips kissel
Dried rose hips 8, 24 sugar, starch 10, citric acid of 0.2.
Dried rose hips to sort, wash in cold water, put in a bowl, pour hot water, cover and leave for 15 minutes to swell. Then the rose hips and cook in the same water until tender. Ready broth drain. Rose hips through a sieve, combine with broth, add sugar, citric acid, heated to boiling, to connect with starch and cool.
180 milk, sugar 20, starch 15, vanillin 0.2. For the syrup: cranberry 5, sugar 10.
Milk strain through cheesecloth, pour into a bowl, heat to boiling and dissolve the sugar in it. Once the milk boils, the heating to stop. In hot milk to pour pre-diluted with cold milk and strained starch and, with continuous stirring and low heat to cook for 3-4 minutes. The finished kissel, flavoured with vanilla, pour into a La carte dishes, sprinkle with sugar and cool.
When submitting a form to put kissel on the bowls and pour berry syrup.
Red wine kissel
Wine 80, water 100, sugar 28, 10 starch, citric acid of 0.2.
Red wine pour in a bowl, dilute with hot water, dissolve in the liquid sugar and heated to boiling. To improve the taste in the syrup, you can add citric acid. Brew starch and cool the kissel in the usual way.