Lingonberry kissel with crumbled hazelnuts and juniper berries
Preparation time 20 min
Serves 4
Ingredients
4 tbsp water
4 dl readymade, sweetened lingonberry (cowberry) juice or cranberry juice
12-16 juniper berries, abraded in mortar
0,5 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
4-5 teaspoons sugar
2-3 tbsp butter
0,5 teaspoon powdered sugar
Preparation
Mix the potato starch with water to create a slurry. Mix the slurry into the lingonberry juice. Bring the juice-starch mix to boil on medium heat. Remove the pan from the stove/burner the minute you see the first bubbles. Mix lightly and let set in room temperature.
Combine the hazelnuts, juniper berries, cinnamon, cardamon, sugar and butter and fry on high heat for 4-5 minutes until crumbly. Let cool in room temperature.
Mix the cream and sugar and whip until stiff but not grainy.
Put a tablespoon of crumble on the bottom of a tall glass. Pour 1 dl of kissel on top and garnish with whipped cream and cinnamon.
Preparation time 20 min
Serves 4
Ingredients
Kissel
2 tbsp potato starch4 tbsp water
4 dl readymade, sweetened lingonberry (cowberry) juice or cranberry juice
Crumble
4 tbsp ground hazelnuts12-16 juniper berries, abraded in mortar
0,5 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
4-5 teaspoons sugar
2-3 tbsp butter
Whipped cream
2 dl double cream/whipping cream0,5 teaspoon powdered sugar
Preparation
Mix the potato starch with water to create a slurry. Mix the slurry into the lingonberry juice. Bring the juice-starch mix to boil on medium heat. Remove the pan from the stove/burner the minute you see the first bubbles. Mix lightly and let set in room temperature.
Combine the hazelnuts, juniper berries, cinnamon, cardamon, sugar and butter and fry on high heat for 4-5 minutes until crumbly. Let cool in room temperature.
Mix the cream and sugar and whip until stiff but not grainy.
Put a tablespoon of crumble on the bottom of a tall glass. Pour 1 dl of kissel on top and garnish with whipped cream and cinnamon.
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