One glass of gently thickened blueberry kissel with all the softened berries retained, served chilled and still pourable.
60 gBlueberries
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1 cupWater
10 gSugar
4 gCorn Starch
Put all the blueberries and sugar in a small saucepan with 200 ml water, reserving the remaining 20 ml cold. Bring to a gentle simmer and cook for 5 minutes until the berries soften. Lightly crush them with a fork, keeping all the skins, pulp and liquid.
In a small cup, mix all the cornstarch with the reserved cold water until smooth. Stir the slurry again and pour it slowly into the gently simmering berry liquid, stirring constantly. Cook at a gentle bubble for 2 minutes until slightly thickened and glossy, with no starchy taste. Keep it pourable rather than reducing it to a firm pudding.
Remove from the heat and cool for 15 minutes, stirring occasionally. Cover and refrigerate for 30 minutes. Stir gently and serve the entire kissel in one glass as one light portion, including all the berries. No straining, dairy, extra sugar or fruit toppings are included.