flipLingonberry Kissel
Lingonberry Kissel
Why this dish? For a man who watched his health and feared germs, warm lingonberry kissel — a northern fruit reputed to be tonic — was a comforting treat bordering on a remedy, ideal for soothing a delicate stomach or a tired throat.
A thick drink, halfway between liquid compote and light jelly, made from lingonberry juice thickened with starch. It is drunk warm, in small sips.
When the body complains, I trust simple, clean things. Lingonberry kissel, neither quite a drink nor quite a jelly, slides warm and soothing. One thickens the juice with starch until it coats the spoon without ever setting — you must feel the right moment, like a chord held not too long. A little honey, and it is a balm as much as a pleasure.
- •Lingonberries or northern cranberries — a good handful (tart fruit)
- •Water — as needed (infusion for juice)
- •Honey or sugar — to taste (sweetness)
- •Potato starch — a spoonful (thickener)
Lingonberry Kissel
A thick drink, halfway between liquid compote and light jelly, made from lingonberry juice thickened with starch. It is drunk warm, in small sips.
Why this dish? For a man who watched his health and feared germs, warm lingonberry kissel — a northern fruit reputed to be tonic — was a comforting treat bordering on a remedy, ideal for soothing a delicate stomach or a tired throat.
When the body complains, I trust simple, clean things. Lingonberry kissel, neither quite a drink nor quite a jelly, slides warm and soothing. One thickens the juice with starch until it coats the spoon without ever setting — you must feel the right moment, like a chord held not too long. A little honey, and it is a balm as much as a pleasure.
Ingredients (period version)
- Lingonberries or northern cranberries — a good handful (tart fruit)
- Water — as needed (infusion for juice)
- Honey or sugar — to taste (sweetness)
- Potato starch — a spoonful (thickener)
Ingredients
- Lingonberries or cranberries (fresh or frozen) — 250 g (fruit)
- Water — 750 ml (base)
- Sugar or honey — 60 to 80 g (sweetness)
- Potato starch — 2 tbsp (thickener)
Method
- Heat the lingonberries with water and sugar until they burst. Strain, pressing to extract juice.
- Dissolve potato starch in a little cold water.
- Bring the juice back to a simmer, remove from heat, and pour in the starch while stirring constantly.
- Return briefly to the heat, just enough to thicken: the kissel should coat the spoon, not set into jelly.
- Serve warm in a glass, to be eaten with a spoon.
How it was made : Kissel is one of the oldest Slavic dessert-drinks; originally it was thickened with fermented oats or rye, hence its name (from kisly, 'sour'). Potato starch, widespread in the 19th century, gave it the fruity, glossy version known in Scriabin's time.
The contemporary twist : Serve it well chilled and thicker in a small glass, topped with a cloud of cream: a surprising tangy dessert.
Alexander Scriabin · Charactorium
