Apple kissel

Ingredients
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.

Almond kissel

Ingredients
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

Ingredients
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.

Milk kissel

Ingredients
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

Ingredients
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.

Ingredients
Cherry 32, 24 sugar, starch 10, citric acid 0.2.

Cherry rinse in cold water, remove them from the bone. Cherry pour the sugar and stir occasionally for 30-40 minutes. The resulting juice is drained in porcelain dishes.

Bones pour hot water and boil for 5-6 minutes. 

Ready strain broth, sugar dissolved in it and then pour the berries and cook them in the syrup for a few minutes. To preserve the color and enhance flavor syrup can be added in a small amount of citric acid.

In the hot berries syrup pour once all starch, stir well confectionery whisk. Dishes with kissel put on fire and at intensive stirring, quickly bring to a boil.

After brewing starch kissel immediately pour into a chilled previously squeezed juice. Stir well ready kissel, to cool immediately pour into a la carte dishes (ice-cream bowls, vases or glasses), sprinkle with sugar.

Ingredients
Cornelian cherries, mirabelle plum 32, 24 gooseberries, sugar 24, 10 starch, citric acid 0.1.

The cornelian cherry, mirabelle and gooseberry bust, rinse with cold water, put in bowl, pour hot water and boil for 7-10 minutes. Ready broth pour into another bowl.

The remaining berries a good mash, combine with broth, bring to a boil, then strain through a sieve. In the prepared liquid add the sugar, citric acid, and again heat to boiling.

To combine the syrup with starch and cooling of the finished kissel.

Ingredients
Plum black 32, 24 sugar, starch 10.

Plums go, wash in cold water. Each berry make an incision on the side to the bone and remove it, and then pour the sugar plum. The bones lay in a bowl, pour hot water and boil for 5-6 minutes, then drain the broth.

This broth pour plums and cook them for 10-15 minutes (cooking time depends on the kind of plums). 

Cooked plums with broth through a sieve, add sugar, heat to a boil quickly. Boil starch and cool just like cranberry kissel.

Ingredients
1 liter of milk, 2 tbs. cocoa, 1 tbs. starch, ¼ tsp. ground cinnamon, 2 tbs. sugar, 2 eggs, salt protein.

Boil the milk with the sugar. Dilute starch, cocoa and cinnamon in half a glass of cold milk. Warm milk with vanilla and mix with a solution prepared from starch, cocoa and cinnamon. Boil.

To not formed on the surface of skin, add a pinch of salt.

Beat the whites with sugar, in small portions enter into kissel. Cover and let stand for 5 min. Drink chilled.

Ingredients
Blueberries 32, 24 sugar, starch 10, citric acid 0.2.

Moved and washed blueberries mash with a wooden pestle in a dish does not oxidize or wipe using pulping machine.

Squeeze the juice and berry mass pour hot water and boil for 5-6 minutes.

Decoction drain, add sugar, bring to a boil, add the starch diluted with cold boiled water, and then the raw berry juice with the addition of citric acid. Kissel stir, pour into a bowl and refrigerate.

Ingredients
Rhubarb (scape) 45, 32 sugar, starch 8, 2 lemon peel.

The stalks of rhubarb wash in warm water, with a thickened end of the stem to clean off the peel and remove outer fibers.

Then the stalks cut into pieces of 1-2 cm, put into a bowl, cover with cold water and leave it for 15 minutes. At the same time prepare a sugar syrup, dip into it prepared rhubarb, add the lemon zest and cook for 10-12 minutes.

Ready rhubarb wiped again connect with syrup and heat to boiling.

In the rest of the cook kissel, as well as in this recipe.

Ingredients
Strawberry and wild strawberry 24,  raspberry and blackberry 32, 24 sugar, starch 10, citric acid 0.2.

Strawberry or raspberry bust, remove the stalk, wash with cold water and rub through a fine sieve. The resulting juice is drained into a bowl (porcelain recommended), put in a cool place. Remaining after rubbing berries squeeze put in a bowl, pour hot water, add sugar, stir thoroughly, heated to a boil, then strain.

Ready syrup aside on the plate side, pour it potato starch, pre-diluted with cold boiled water and filtered, and quickly bring to a boil. 

Once the jelly boil, stop heating, combine jelly iced berry juice, mixed with citric acid, stir, pour into a la carte dishes and sprinkle with sugar.

Ingredients
8 dried rose hips, sugar 24, 10 starch, citric acid 0.2

Dried rose hips go, wash in cold water, put in a bowl, cover with hot water, cover and leave for 15 minutes to swell.

Then hips cook in the same water until tender. Ready broth of strain. Rose hips rub through a sieve, combine with broth, add sugar, citric acid, heat to boiling, to connect with the starch and cool.

Ingredients
30 Apples, melon 40, 32 sugar, starch 7, citric acid 0.2.

Apples and melon wash (at the pre-cut melon rind), cut into thin slices, put in a bowl, cover with hot water and cook until tender. Then strain the broth, apples and melon rub, mix with the broth, add sugar and heat until boiling.

Connect syrup cooked starch kissel and cool conventional manner. To improve the taste can be added citric acid.

Ingredients
Cranberry, red currants, black currants and cowberries 24, 24 sugar, starch 10.

Berries to sort, rinse well with cold drinking water. Depending on how many are prepared jelly, berries need to knead thoroughly in a mortar wooden pestle, rub on the cleaning machine or press on the extractor. Pressed juice pour into the bowl (the best in china) and put in the cold.

The remaining mass after drying berries to put in a pot or pan, pour hot water and boil for 4-6 minutes, then strain through cheesecloth or a fine sieve. Pour in the broth of cooked sugar, heat to boiling again, move the pot on the side plate and a slotted spoon remove the foam.

In a separate bowl pour the potato starch, dilute it with cold boiled water and drain.

In the hot syrup pour berries once all starch, stir well with wooden whisk broom or confectionery. Dishes with kissel put on fire and with vigorous stirring to quickly bring to a boil.

After brewing starch jelly immediately pour the chilled juice pressed earlier. Ready kissel and stir well to cool immediately pour into a la carte dishes (ice-cream bowls, vases or glasses), sprinkle with sugar.

Berry juice kissel can be combined with another method: diluted juice, potato starch, and then enter it into the boiling liquid.