Summer-Berry Basil Kissel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dessert is based on an old-fashioned Russian kisseltraditionally a sweetened fruit purée thickened with potato starch, which gives it a puddinglike consistency. We've left the berries whole in order to achieve a more interesting look and texture and substituted cornstarch for the thickener as it's more readily available in the States. Ingredients:
1 vanilla bean |
1/2 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
2 cups sweet muscat such as val d'orbieu st.-jean-de-minervois |
5 cups picked-over blackberries |
4 cups picked-over raspberries |
1 1/4 cups packed fresh basil sprigs |
1/2 teaspoon fresh lemon juice, or to taste |
accompaniment: crème fraîche or sour cream |
Directions:
1. Split vanilla bean lengthwise and scrape seeds into a bowl, reserving pod for another use. Whisk in sugar, cornstarch, and salt until combined well.
2. In a saucepan simmer Muscat and 1/8 cup each type of berry 2 minutes. Drain mixture in a sieve set over a bowl, reserving liquid. Transfer cooked berries to a large bowl and stir in remaining fresh berries. Coarsely chop basil.
3. Gradually whisk reserved hot liquid into sugar mixture until smooth. Transfer mixture to pan and stir in basil. Bring mixture to a boil, whisking, and simmer, whisking, 3 minutes. Immediately pour mixture through sieve into berries, discarding basil, and stir until combined well. Stir in lemon juice. Divide kissel among 6 bowls. Chill kissel, covered, at least 2 hours, or until cold, and up to 2 days.
4. Serve kissel with crème fraîche or sour cream.
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