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Desserts

Marjakissell (Estonian Berry Pudding)

The Quirky Foodster Team

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10
Prep
15
Cook
4
Servings

Ingredients

  • 400 g (3 cups) Mixed berries (bilberries, redcurrants, or lingonberries)
  • 700 ml (3 cups) Water
  • 80 g (1/3 cup + 1 tbsp) Sugar
  • 2 tbsp Potato starch
  • 3 tbsp Cold water (for the starch slurry)

Method

  1. Place the berries and water in a saucepan and bring to a gentle boil.
  2. Simmer for 8 to 10 minutes until the berries soften and release their juice.
  3. Strain the mixture through a fine sieve into a clean pot, pressing gently to extract the juice; discard the solids or reserve for another use.
  4. Return the strained liquid to the pot and stir in the sugar, bringing back to a simmer.
  5. Mix the potato starch with the cold water to form a smooth slurry.
  6. Slowly pour the slurry into the simmering liquid while whisking constantly.
  7. Cook for 1 to 2 minutes until the pudding thickens slightly and turns glossy.
  8. Pour into serving bowls and chill for at least 1 hour before serving.

Introduction: A silky, lightly thickened berry pudding made from Estonia's abundant summer berries, marjakissell is a traditional way of preserving the taste of the short northern summer, often made from bilberries, lingonberries or redcurrants gathered from forests and gardens.

Cultural Background: A silky, lightly thickened berry pudding made from Estonia's abundant summer berries, marjakissell is a traditional way of preserving the taste of the short northern summer, often made from bilberries, lingonberries or redcurrants gathered from forests and gardens.

Tips: Whisk continuously when adding the starch slurry to avoid lumps. The pudding will thicken further as it cools, so it should look slightly thinner than desired when removed from the heat.

Variations: Serve with a splash of cold milk or cream poured over the top, a traditional pairing. A mix of several berry types gives a more complex, layered flavour. Reduce the sugar slightly if using naturally sweeter berries like redcurrants. This dessert is naturally vegan as written, using only berries, water, sugar and potato starch with no animal products.

Storage: Store covered in the refrigerator for up to 3 days.

Reheating: This dessert is traditionally served cold or at room temperature and is not reheated.

FAQs:

Q: Can I use frozen berries?
A: Yes, frozen berries work well; there is no need to thaw them first, just add a few extra minutes to the initial simmering time.

Q: Why use potato starch instead of cornstarch?
A: Potato starch is traditional in Baltic and Nordic cooking and gives kissell its characteristic glossy, slightly stretchy texture, though cornstarch can be substituted if needed.

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