Summer-Berry Basil Kissel

2014-12-05
  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 47m
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Ingredients

  • 1 vanilla bean
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups sweet muscat (Recommended: Val d'Orbieu St.-Jean-de-Minervois)
  • 5 cups picked-over blackberries
  • 4 cups picked-over raspberries
  • 1 1/4 cups packed fresh basil sprigs
  • 1/2 teaspoon fresh lemon juice, or to taste
  • Accompaniment: creme fraiche or sour cream

Method

Step 1

Split vanilla bean lengthwise and scrape seeds into a bowl, reserving pod for another use. Whisk in sugar, cornstarch, and salt until combined well.

Step 2

In a saucepan simmer Muscat and 1/8 cup each type of berry 2 minutes. Drain mixture in a sieve set over a bowl, reserving liquid. Transfer cooked berries to a large bowl and stir in remaining fresh berries. Coarsely chop basil.

Step 3

Gradually whisk reserved hot liquid into sugar mixture until smooth. 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.

Step 4

Serve kissel with creme fraiche or sour cream.

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