Sour cherry pudding, a dessert featuring tart cherries

Ingredients

• 125 g of sour cherries (also known as “zoğal”)
• 100 g of powdered sugar
• 40 g of potato starch
• 0.4 to 0.8 grams of citric acid
• 740 to 760 ml of water (approximately 3 standard glasses)

Wash the cherries, pour water over them, and cook for 7-10 minutes, or until they are softened. Drain and reserve the juice.

Mash the remaining fruit, strain it, and then add the puree to the reserved juice.

Add the sugar and citric acid, bring to a boil, then stir in the cornstarch mixed with cold water. Cook until the kissel is ready.

Pour servir, pour each glass or mussel, keep chilled and sprinkle with powdered sugar to prevent the surface from drying out.