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1
Wash and crush the cranberries.
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2
Place crushed berries into a saucepan and add sugar.
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3
Add 1.8 l boiling water to the saucepan.
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4
Heat until bubbles appear, then bring heat to medium low and keep the mix boiling gently for about 10 minutes.
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5
In the meantime, dissolve the starch in 100ml cold water.
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6
When cranberry mix is ready, pass it through a sieve to get rid of berry skins and return the hot juice into the saucepan. Keep it on medium-low heat and slowly pour in the starch mix. This is the crucial moment: you've got to keep stirring kisel vigorously as you add more starch, in order to avoid lumps.
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7
After you've added starch, bring kisel to boil.
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8
Let cool.
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9
Making the custard
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10
In a bowl, combine flour and 250ml milk.
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11
Beat the mix using a fork until it's thin and runny like a crepe batter.
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12
Beat egg yolks with 1/4 cup sugar and 2/3 tsp vanilla sugar until pale. Set aside.
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13
In a saucepan, bring to boil the remaining milk.
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14
As the milk starts to boil, add in the milk&flour mix while stirring.
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15
Add in egg yolks&sugar. Keep stirring vigorously to break up large lumps.
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16
Simmer the custard for a couple of minutes, stirring all of the time, until it thickens. Set aside.
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17
Add remaining sugar to cooled egg whites and whip them until thick and stiff.
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18
Use a blender to break up small lumps in the custard, if any.
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19
When the custard is smooth and creamy, add in the whipped egg whites and stir together gently.
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20
Leave to cool.
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21
Fill small bowls with kisel, then gently add scoops of custard.
