Kisiel – Red Fruits

  • 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.