Blackcurrant sour cream
Tasty sour cream with a light berry sourness. Delicious, simple and flavorful!
Composition:
- frozen black currants – 450 gr.
- sugar – 2/3 tbsp.
- potato starch – 2-3 tbsp.
Cooking black currant sour cream:
Place the frozen currants without defrosting in a saucepan, add 0.5 cup of water and bring to a boil.
Remove the berries from the heat and strain through a sieve and save the juice.
Return the remaining cake to a saucepan, pour 1 liter of boiling water, add sugar and cook for 10 minutes.
Then strain through a sieve and bring the resulting juice to a boil.
Dilute starch in 1 cup of cold water and pour into the boiling juice with a thin stream, stirring constantly to avoid lumps. Then pour in the currant juice and cook for 2 more minutes, without bringing to a boil, otherwise the kisel will be liquid.
Pour the ready kisel warmly into cups or cremains and cool for 30 minutes.
Enjoy!
