Cornmeal prune jelly

1 serving


Cook 400 g prunes (without seeds) in 4 glasses of boiling water with a glass of sugar, strain. Measure the decoction, top up so much water so that you get 4 glasses together. Cool one glass of decoction, scatter with 4 teaspoons of cornmeal, pour in a thin stream, stirring constantly, into the remaining three glasses of boiling decoction. When thickened and dusted, remove from the stove, connect with prunes. Serve hot or, poured into the compotnitsa, put on the cold. Serve cream (or milk) or almond milk.