Summer-Berry Basil Kissel

Name: Summer-Berry Basil Kissel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 296 milliliters packed fresh basil sprigs; 1 liters picked-over blackberries; 3 Tbsps cornstarch; 6 servings Accompaniment: crème fraîche or sour cream; 1 teaspoons fresh lemon juice, or to taste; 473 milliliters sweet Muscat such as Val dOrbieu St.-Jean-de-Minervois; 946 milliliters picked-over raspberries; 0 teaspoons salt; 118 milliliters sugar; 1 vanilla bean

This recipe serves 6. One portion of this dish contains around 3g of protein, 4g of fat, and a total of 264 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up basil sprigs, vanilla bean, sugar, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Split vanilla bean lengthwise and scrape seeds into a bowl, reserving pod for another use.

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Vanilla Bean

Seeds

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Bowl

Whisk in sugar, cornstarch, and salt until combined well.

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Corn Starch

Sugar

Salt

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Whisk

In a saucepan simmer Muscat and 1/8 cup each type of berry 2 minutes.

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Moscato

Berries

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Sauce Pan

Drain mixture in a sieve set over a bowl, reserving liquid.

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Sieve

Bowl

Transfer cooked berries to a large bowl and stir in remaining fresh berries. Coarsely chop basil.

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Berries

Basil

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Bowl

Gradually whisk reserved hot liquid into sugar mixture until smooth.

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Sugar

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Whisk

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.

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Lemon Juice