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Mustikakissell (blueberry kissel): recipe illustration
Desserts

Mustikakissell (blueberry kissel)

A smooth, glossy dessert somewhere between a compote and a cream, made from blueberries thickened with potato starch. It is served chilled, sometimes with cream, often at the end of a meal or as an afternoon treat, especially in summer.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

219 kcal per serving

Protein
1.1 g
Carbohydrates
49.9 g
Fat
0.4 g
of which saturated fat
0 g
Fiber
3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Wash the blueberries and mash half of them with a fork to release their juice.
  2. Bring the water to a boil with the blueberries and sugar, then simmer gently for 5 minutes.
  3. Dissolve the starch in 4 tablespoons of cold water until you have a lump-free paste.
  4. Off the heat or on very low heat, pour in the dissolved starch while whisking, then bring back to a simmer for 1 minute until the mixture coats the spoon.
  5. Stir in the lemon juice and zest, mix well, then pour into small bowls.
  6. Let it cool, then refrigerate for at least 1 hour before serving, with cream if you like.

Variations and tips

Winter version. Replace the fresh blueberries with frozen ones, without thawing them first; the result is just as good.

With what you can find here. Wild blueberries can be replaced with cultivated blueberries or blackcurrants.

More ideas

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Original Ecomely recipe.