ezRecipe-Zee: Cooking Recipe: How to make Summer-Berry Basil Kissel

Summer-Berry Basil Kissel

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Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Desserts / Sweets, Fruit, Copy Cat / Restaurant

Ingredients:

1                   vanilla bean
1/2   cup           sugar
3     tablespoons   cornstarch
1/4   teaspoon      salt
2     cups          sweet muscat
                    = (Val d'Orbieu St.-Jean-de-Minervois)
5     cups          picked-over blackberries
4     cups          picked-over raspberries
1 1/4 cups          fresh basil sprigs - (packed)
1/2   teaspoon      fresh lemon juice
                    === ACCOMPANIMENT ===
                    Creme fraiche or sour cream

Directions: one line for each direction. When saved the lines will be numbered.

Split vanilla bean lengthwise and scrape seeds into a bowl, reserving pod for another use. Whisk in sugar, cornstarch, and salt until combined well.
In a saucepan simmer Muscat and 1/8 cup each type of berry 2 minutes. Drain mixture in a sieve set over a bowl, reserving liquid. Transfer cooked berries to a large bowl and stir in remaining fresh berries. Coarsely chop basil.
Gradually whisk reserved hot liquid into sugar mixture until smooth. Transfer mixture to pan and stir in basil. Bring mixture to a boil, whisking, and simmer, whisking, 3 minutes. Immediately pour mixture through sieve into berries, discarding basil, and stir until combined well. Stir in lemon juice. Divide kissel among 6 bowls. Chill kissel, covered, at least 2 hours, or until cold, and up to 2 days.
Serve kissel with creme fraiche or sour cream.
This recipe yields 6 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

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