Cherry Kissel
6 servings
15 minutes
This kissel is good both warm and cold - you shouldn't add ice cream to the cold one. And if you want, you can decorate it with whipped cream - for a festive look.
Calories48.3kcal
Proteins0.8grams
Fats0.3grams
Carbohydrates11.8grams
1
Dilute cherry puree (which can be made by blending pitted frozen cherries) with cold water. The amount can be adjusted depending on the desired thickness of the jelly.
- Water: 200 ml
- Frozen cherries: 500 g
2
Bring the cherry water to a boil, add starch (previously dissolved in a small amount of cold water), remove from heat and let it thicken, then mix the jelly well.
- Starch: 4 teaspoons
3
Put a scoop of ice cream in the glasses and pour warm jelly over it.
- Plombir (rich ice cream): to taste
