Blackcurrant and vanilla pudding recipe
"‘Kiisseli’ is a very typical Nordic dessert and both my mother and her mother have always made different versions of this very simple dish. My version here is similar to ‘pannacotta’, but simpler to make."
Ingredients
- 600 ml cold milk
- 50 g caster sugar
- 50 g corn flour
- 1 tsp vanilla extract
- 21.1 fl oz cold milk
- 1.8 oz caster sugar
- 1.8 oz corn flour
- 1 tsp vanilla extract
- 2.5 cups cold milk
- 1.8 oz caster sugar
- 1.8 oz corn flour
- 1 tsp vanilla extract
- 100 ml 100% blackcurrant cordial
- 400 ml cold water
- 70 g caster sugar
- 50 g corn flour
- 3.5 fl oz 100% blackcurrant cordial
- 14.1 fl oz cold water
- 2.5 oz caster sugar
- 1.8 oz corn flour
- 0.4 cup 100% blackcurrant cordial
- 1.7 cups cold water
- 2.5 oz caster sugar
- 1.8 oz corn flour
Details
- Cuisine: Norwegian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 5 mins
- Serves: 6
Step-by-step
- For the vanilla kiisseli: mix all ingredients well in a pan before placing it on medium heat. Keep mixing well with a whisk and bring to boil. Let simmer for one minute until the sauce thickens. Remove from heat and set aside to cool down.
- Make the blackcurrant `kiisseli' using the same method as for Vanilla `kiisseli'.
- Sprinkle some caster sugar on top to prevent it from forming a film on top while it is cooling down.
- Once both are cooled, spoon Vanilla `kiisseli' into 6 glasses dividing it equally. Spoon the Blackcurrant `kiisseli' on top and serve. You can make this dessert in advance up to 24 h hours.
For more of Miisa's Nordic Bakery recipes, take a look at the Nordic Bakery Cookbook (Publisher Ryland Peters & Small, RRP £16.99)
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