Где кисель, тут и сел, где пирог, тут и лёг

 

Сделать из обычного киселя красивый и вкусный десерт ничего не стоит. Для этого потребуется больше крахмала, креманки и немножко фантазии.

 

Кисель из кураги и миндаля, 2013

 

Обычный жидкий кисель готовят из расчета: 1 ч. ложка картофельного крахмала на 1 стакан жидкости. Для получения густого киселя дозу крахмала на то же количество жидкости следует увеличить до 1 ст. ложки. Кисель с картофельным крахмалом не кипятят, иначе он станет водянистым. Его, всего лишь, доводят до кипения. А чтобы на  поверхности киселя при остывании не образовалась корочка, его посыпают сахарной пудрой.

 

Кисель из кураги и миндаля

4 порции

 

200г хорошей кураги

1,5 литра хорошей питьевой воды

50г миндаля

1 стакан коричневого сахара

сок и цедра половины лимона

4 ч. ложки с горкой картофельного крахмала

2 бутона гвоздики

2 ст. ложки ликера «Амаретто»

 

 

Откладываем в сторону 12 шт. красивых плодов кураги, остальную замачиваем в 1 л воды на 8-10 часов.

 

Заливаем миндаль кипятком на 5 мин., очищаем от кожуры. Фаршируем отложенную курагу миндалем.

 

Кисель из кураги и миндаля, 2013

 

Наливаем оставшуюся воду в сотейник, добавляем сахар и гвоздику, варим до полного растворения сахара. Добавляем фаршированную курагу и лимонную цедру, варим на малом огне 10 мин. Удаляем гвоздику. Выкладываем фаршированную курагу шумовкой на тарелку, ставим в холодильник.

 

Измельчаем в блендере замоченную курагу вместе с жидкостью и оставшимся миндалем до однородности. Протираем через сито. Переливаем в сотейник с сиропом, добавляем лимонный сок, доводим до кипения.

 

Разводим крахмал в 2 ст. ложках воды, размешивая добавляем в сотейник, доводим до кипения. Снимаем с огня, добавляем ликер, охлаждаем.

 

Раскладываем по креманкам, украшаем фаршированной курагой.

 

 

Постные блюда:

 

Минестроне

Суп из листьев цветной капусты

Котлетки из сельдерея

Огуречный майонез

Кускус из цветной капусты

Паста с соусом из лесных грибов и овощей

Панисса

Тыквенный тарт

53 thoughts on “Где кисель, тут и сел, где пирог, тут и лёг

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