Milk Kissel with Vanilla

Description

This kissel is equally delicious when served completely chilled from the refrigerator — it becomes quite a thick dessert drink. You can adjust the thickness by varying the amount of starch; if you want something denser and thicker instead of a kissel, increase the amount to 2 tablespoons.

Ingredients

• Milk - 15 fl oz
• Potato protein - 1 tablespoon
• Vanilla Pod - 1 piece
• Sugar - 3 spoons
• Grated Chocolate - 1 tablespoon

Step by Step guide

Step 1

Cut the Madagascar vanilla bean lengthwise with a sharp knife and scrape out the insides — the tiny black seeds.

Step 2

Dissolve the starch in half a cup of milk. To avoid lumps, it's better to pour the milk in a thin stream into the bowl with the starch, and then gently stir everything together with a teaspoon.

Step 3

Pour the remaining milk into a small saucepan, add the vanilla pod along with the seeds, bring to a boil, then reduce the heat, remove the pod, and slowly stir in the cornstarch that has been dissolved in the milk.

Step 4

Add sugar or honey (it's best to use a mild honey, such as acacia honey). Cook while stirring constantly for two to three minutes. It's best to use a whisk for stirring to ensure there are no lumps.

Step 5

Cool the prepared jelly for thirty minutes, then pour it into cups and serve, sprinkled with grated dark chocolate (for contrast) or cocoa powder.

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