Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Al Fresco Dining
Total:
47 min
Active:
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

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

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.

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.

Serve kissel with creme fraiche or sour cream.

IDEAS YOU'LL LOVE

Basil Pesto

Recipe courtesy of Food Network Kitchen

Open-Faced Tomato, Mozzarella and Basil Sandwich

Recipe courtesy of Ina Garten

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese

Recipe courtesy of Bobby Flay

Apple-Cranberry Kissel with Sweet Sour Cream

Recipe courtesy of Tyler Florence

Summer Berry Cobbler

Recipe courtesy of Tyler Florence

Summer Berry Pudding

Recipe courtesy of Michael Chiarello

Summer Berry Pudding

Recipe courtesy of Chuck Hughes|Chuck Hughes

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking