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Recipes with mixed berries

3 recipes that use mixed berries, with photos, step-by-step instructions and cook times. The quickest, Bircher muesli, takes 10 minutes. It is most often cooked with lemon juice, milk and agar powder.

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Kissel

Kissel is the drink of Russian childhoods: a glass of silky, ruby-red berry juice, just thick enough to coat the tongue, poured warm at kindergarten lunch or cold in summer from a jug on the dacha veranda. It is also the old Maslenitsa and wake-table drink, and frozen berries make it possible all year. The flavour is sweet-sharp and fresh, the texture smooth and slightly jelly-like. A common mistake is adding the starch mixture to boiling liquid and letting it bubble for minutes; bring it just back to a simmer, then take it off, or it thins out again and can turn gluey. More starch makes a spoonable dessert kissel. Chef's tip: lay cling film or sprinkle a little sugar on the surface as it cools to stop a skin forming.

20 minRussianDrinksVeganGluten free
by KrazyBadal 0 views

Bircher muesli

Around 1900 the Zürich doctor Maximilian Bircher-Benner served his sanatorium patients a small bowl of raw food before every meal, which he called d'Spys (the dish): a spoonful of soaked oats, plenty of grated apple, lemon juice, nuts and condensed milk. His original was mostly apple, not mostly oats, and that is what sets it apart from the dry muesli mix sold in packets. Swiss cafés and railway kiosks still serve Birchermüesli for breakfast or a light supper, creamy, sharp and fresh, now often with yogurt and berries. This version keeps his balance: oats soaked overnight, a whole apple grated in at the last moment, lemon, hazelnuts and a little honey and yogurt. Chef's tip: grate the apple straight into the lemon juice, skin and all, and stir at once; it stays pale and juicy instead of turning brown.

10 minSwissBreakfast & Brunch
by KrazyBadal 0 views

Panna cotta

Panna cotta means 'cooked cream' and comes from the dairy country of the Langhe in Piedmont, where it is served after Sunday lunch, often with caramel or a few berries. Classic recipes set it with gelatine, which is made from animals; this version uses agar, a seaweed setting agent, so it is properly vegetarian. Agar sets firmer and faster, so the amount is small and it must be boiled to work. The result is creamy, just set and wobbles when you shake the plate. Chef's tip: boil the agar in the milk for a full 2 minutes before adding the cream; if it only warms, it will not set.

20 minItalianDessertsGluten free
by KrazyBadal 0 views

Goes well with mixed berries