How to cook jelly from starch and compote: recipes and tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Kissel and compote are two favorite dessert drinks of the Slavic peoples.

Kissel is a Russian word meaning a gelatinous (jelly-like) dish cooked from berry syrup or oat milk.

Compote (from the French word compote) is a sweet dessert drink. It is brewed from a mixture of fresh, dried or frozen berries and fruits.

Kissel or compote in the recent past necessarily ended lunch in a kindergarten, school, student and factory canteen.

Now there are a lot of dessert sweet drinks: Pepsi, cola, lemonade, juice and others.

But jelly and compote are perhaps the most useful and affordable. How to cook jelly from starch and compote, every housewife should know.

Kissel, compote: a bit of history

The drink has been known in Russia since time immemorial, it is mentioned in the annals of the end of the tenth century. But in those days, kissel was the main dish, cooked on sourdough, its main ingredients were oats, rye, wheat and peas, kissel tasted like sour mealy jelly.

It got its name "jelly" becausethat was sour.

And only at the beginning of the 19th century they began to cook jelly with potato flour (starch) on berry broth. This fashionable dish was first served in rich houses, and then it took root in ordinary Russian families. Kissel has become an obligatory funeral drink for the Orthodox.

In Moscow, Bolshoi and Maly Kiselny lanes are still preserved, in the past "kiselniks" lived and worked here - masters of brewing this drink.

The word "compote" for a liquid dessert made from dried fruits and fresh berries appeared in Russia in the 18th century. In France, the word came from there, compote is a fruit puree. However, the drink beloved by the common people, previously called vodka or uzvar, was renamed compote.

Kissel: cooking secrets

Kissel is a simple dish. Even an inexperienced housewife can cook it.

Dessert is usually prepared using potato starch. Many people imagine how to cook jelly from starch and compote, fruit drink, fresh berries or fruits.

However, in order for the drink to be prepared correctly, remember:

• a serving of starch for a drink is first diluted in a small amount of cold water;
• Starch cannot be diluted in advance, it will settle to the bottom of the liquid and lose its effectiveness, you need to cook it only just before putting it into the cooking dish;
• pour diluted starch in a thin stream;
• need to quickly stir the liquid at the time of the introduction of starch;
• boil jelly with introduced starch for no more than three minutes;
• sprinkle finished jelly on top with granulated sugar (for those who do not like a dense "crust").

What to cook kissel from?

For the preparation of a sweet delicious dessert, berries and fruits are used fresh, frozen or dried. A delicious drink is obtained on the basis of blueberries, currants, cherries, dried fruits. They cook milk (in milk) and oatmeal (from oatmeal) jelly.

Potato starch is an essential ingredient for sweet pudding. Its quantity affects the density of the drink. If you need to get a fairly liquid drink, then usually put two or three teaspoons per five hundred grams of liquid. If you need to get jelly jelly that can be cut with a knife, then you need to take four tablespoons of starch per liter of liquid.

For the preparation of milk jelly, it is recommended to take corn starch. It allows you to get a snow-white drink. Such starch is taken in double the amount (compared to potato starch).

To speed up the process of making a drink, you can use ready-made fruit juices, fruit drinks, jams, compotes from canned and dried fruits, berries.

How to cook jelly from starch and compote?

Many housewives have been preparing canned compote from fruits and berries for the winter since autumn. This is definitely a delicious and he althy drink. But by the end of winter or spring, when the body needs vitamins, I want to treat my beloved relatives and friends with something tasty and he althy. And no one wants compote anymore.

You can cook jelly from starch and compote for a change.

For thisyou will need:

• Potato starch - three tablespoons.
• Compote - three liters.
• Lemon - 1 or 2 pieces (to taste).
• Sugar - to taste.

If you have a three-liter jar of canned compote - fine. It will make a great drinking jelly.

To do this, open a jar of compote, pour it into a saucepan. If there are a lot of large pieces of fruit in the drink (apples, pears, plums), then they should be crushed.

Prepare the lemons. They should be thoroughly washed, then cut into small pieces or squeeze out the juice. Put the pot with the liquid on the fire and bring to a boil.

At this time, quickly dissolve the starch in a glass of cold water.

As soon as the liquid boils, pour the dissolved starch in a thin stream into the boiling compote. The drink at this time should be stirred quickly so that the starch is evenly distributed over the pan and does not turn into a lump.

Next, put lemon slices or pour lemon juice into the pan. Here you need to focus on your taste.

Leave the drink to boil for no more than two or three minutes. Try the resulting jelly. If there is not enough sweetness for your taste, then you can add granulated sugar, if it is very sweet - lemon. Bring the jelly back to a boil and remove from heat.

Drink can be immediately poured into portions,cool and serve.

This recipe assumes that the hostess has ready-made compote.

And if it is not there? Then the compote needs to be cooked, for example, from dried fruits.

Recipe for dried fruit jelly

How to cook jelly from starch and dried fruit compote?

First you need to make dried fruit compote.

For this you will need:

• Water - 3.5 liters.
• Dried fruits - 600 grams.
• Sugar - 300 grams (to taste).

Rinse dried fruits thoroughly under running water, soak in a small amount of liquid. When the fruits are softened, drain the liquid from under them into a saucepan, add water to the desired volume (3.5 liters). Put the pan on the fire, bring the liquid to a boil and pour dried fruits into it. Cook the mixture for 15 minutes.

Next, remove the fruit from the pan. Add granulated sugar (to taste) to the pan, bring to a boil. The compote is ready.

How to cook jelly from starch and compote, described above. In the case of dried fruits, 3.5 liters of liquid should take 4-5 tablespoons of potato starch. Dissolve it in a glass of cold water and pour in a thin stream into the compote, stirring it continuously. Then bring the jelly to a boil, and remove the pan from the heat. The drink is ready. It can be drunk both hot and chilled.

Dessert: compote, jelly, jelly

For a variety of home cooking, you can prepare various desserts.

Let's considerhow to cook jelly from starch and compote as thick as fruit jelly.

Jelly is a gelatin-based sweet fruit and berry dessert.

However, if you cook thick jelly, then in its consistency it will look like jelly with a peculiar bright taste.

So, preparing such a dessert is no more difficult than cooking ordinary jelly.

How to cook jelly from starch and compote, described earlier. To prepare a thick drink, you can take any compote or cook it from dried fruits. Repeat the whole procedure until the starch is added to the compote.

Attention: to get a thick jelly, you need to take much more starch.

For one liter of liquid, take four tablespoons of potato starch or eight tablespoons of corn starch. Hot jelly should be poured into portions, for example, into bowls or small bowls. After cooling, the drink will thicken. It can be decorated with whipped cream, fresh berries, sprinkled with grated chocolate. Such jelly is well cut with a knife, eat it with a spoon.

Kissel: what's the use

Useful properties of jelly depend on its composition. Of course, the drink necessarily contains starch, sugar and a fruit and berry base.

Depending on the product on the basis of which it is cooked, jelly has a whole range of vitamins, minerals, organic acids and trace elements. Its medicinal and nutritional properties depend on this:

• jelly based on blueberry compote helps to improve the functioning of the stomach andintestines, has a positive effect on the organs of vision;
• kisel on apple compote is indicated for blood problems, low hemoglobin, obesity;
• cranberry drink boosts immunity;
• chokeberry jelly is good for hypertension;
• red rowan jelly has a laxative, diuretic effect, helps with diseases of the liver and kidneys, relieve swelling;
• drink made from cherry compote helps with colds.

The starch contained in the drink allows it to be used as a meal replacement. Kissel is indicated for peptic ulcer disease. It is used to reduce acidity in the gastrointestinal tract, with gastritis and increased secretion of the stomach.

Kissel: contraindications

Despite the obvious benefits, jelly should be used with caution by people who are allergic to certain components of the drink (berries, citrus fruits, starch).

You also need to remember that starch is a carbohydrate that can contribute to rapid weight gain with a large use of jelly. Kissel is not indicated for patients with diabetes.

But this applies to berry-fruit drinks. Sugar-free oatmeal jelly is used in diet food for weight loss.

Conclusion

When and how to cook compote jelly is up to every housewife.

Take advice, experiment, pamper your family and friends with a delicious, nutritious and completely natural dessert.

You can choose your signature jelly recipe from compote and starch, which will be useful in each case for you and yourloved ones.

It was not for nothing that in the old days they said: "There is always a place for Kissel".

Bon appetit!