I recently came across a cookery book from 1903. There are a lot of interesting recipes with unusual ingredients. I have the impression that many ingredients which now seem to be new have once again come back into fashion. They were used many years ago.

A few recipes intrigued me. I will try to use them and bring them up to date. Today I used the first one – cream kissel. It is such a simple dessert that it is strange that I haven't made it already. I served the dessert with orange and tangerine mousse. Light and slightly sour, it was excellent with sweet vanilla kissel.

Ingredients
500ml of 30% sweet cream
2 tablespoons of sugar
1 teaspoon of vanilla essence
100ml of milk
3 teaspoons of potato flour
3 oranges
6 tangerines
½ teaspoon of gelatine
2 tablespoons of maple syrup

Boil the sweet cream with the sugar and vanilla essence. Mix the potato flour with the cold milk. Boil the cream and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.
Wash and peel the oranges and tangerines. Remove the pith. Put them into a pan, add the maple syrup and boil until the fruit is soft. Blend the fruit. Add the gelatine to the hot mousse and mix it thoroughly until the gelatine has dissolved. Put the fruit mousse on top of the kissel. Decorate with some fruit.

Enjoy your meal!

Try also:
Home-made kissel with red currants and gooseberries
On the Christmas table – Christmas Eve cranberry kissel
For the beginning of the holiday – home-made coconut-vanilla budino