- There is no good translation of kisiel into English.
- I remember my mother making this dessert in the summer time.
- She made it with red fruits from our garden: strawberries, raspberries and redcurrants.
- I now know that this is a very old dessert and would have originally been made with oat or millet starch.
- This dessert was made before the introduction of gelatine and is a set dessert but not as set as a jelly.
- My mother used potato starch or cornflour if she could not get that.
- I used frozen raspberries and sour cherries.
- Serve kisiel chilled.
Ingredients
- 400g red berries
- 350 ml water
- 50g potato flour
- 80g granulated sugar (less if your fruit is very ripe and sweet)
Method
- If necessary, remove any stalks and such from the fruit.
- Place the fruit in a saucepan and add the water.
- Bring to the boil and then simmer gently until the fruit has fallen apart.
- Use a stick blender to turn the liquid into a purée if necessary.
- You can sieve the liquid – optional.
- Add the sugar and bring to the boil then take it off the heat.
- Mix the potato flour with 3 tablespoons of cold water to get a paste.
- Add the cornflour to the fruit mixture.
- Heat gently, stirring all the time until the mixture thickens.
- Pour into individual serving glasses or into a large serving bowl.
- The kisiel looks best in a glass dish.
- Chill before serving.
Really fancy trying this – I have some frozen sour cherries and need the space for my beans.
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