Recipe Lingonberry kissel with juniper berries and hazelnuts

Hemulen

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Lingonberry kissel with crumbled hazelnuts and juniper berries

kiisseli_2.jpg

Preparation time 20 min
Serves 4

Ingredients

Kissel
2 tbsp potato starch
4 tbsp water
4 dl readymade, sweetened lingonberry (cowberry) juice or cranberry juice

Crumble
4 tbsp ground hazelnuts
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

Whipped cream
2 dl double cream/whipping cream
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.

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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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