Кисель яблочный. Рецепт с фото
Для киселя выбирайте сочные яблоки кисло-сладких сортов. Срезать кожуру с яблок не надо, т.к. их сначала отваривают, а затем протирают через металлическое сито. Поэтому в яблочный кисель попадает только нежная мякоть без кожицы. По желанию сахар заменяйте мёдом.
Для приготовления киселя вам потребуется:
- яблоки — 5 шт.
- крахмал — 4 ст.л.
- сахар — 1 ст.л.
- вода — 1 л.
Рецепт киселя:
Яблоки вымыть, разрезать пополам, удалить сердцевину, а затем порезать оставшуюся часть яблок тонкими дольками.
Яблочные дольки положить в кастрюлю, залить кипятком, дать воде повторно закипеть, после чего уменьшить огонь и варить до мягкости яблок.
Когда яблоки разварятся, процедить яблочный отвар.
Вареные яблоки откинуть на металлическое сито и протереть до получения пюре.
Смешать пюре с отваром и подсластить по вкусу. Вернуть кастрюлю на огонь и дать отвару закипеть.
В стакане холодной воды развести крахмал.
Перелить разведенный в воде крахмал в кастрюлю с яблочным отваром и довести до кипения. Размешать и сразу снять с огня. Оставить яблочный кисель остывать и настаиваться при комнатной температуре.
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