Raspberry kisiel: Polish fruit pudding from real berries, no packet
A kisiel from raspberries pushed through a sieve and thickened with potato starch so it pours rather than wobbles. All the flavour of the fruit, no flavourings. Frozen raspberries work just as well, so it is a dessert for the whole year.
Your own work in that: 15 min.
- Cooking 15 min
- Cooling 45 min
Step by step
0 / 5 doneCook the raspberries
Put the raspberries in a saucepan with 500 ml water and the sugar, bring to the boil and simmer 5 minutes, until they collapse.
Ingredients: 400 g raspberries · 600 ml water · 4 tbsp sugar · 2 tbsp potato starch · ½ pcs lemon, juice
Raspberries collapsing in syrupPush through a sieve
Push through a fine sieve, pressing with a spoon. The seeds stay in the sieve, juice and pulp go into the bowl. Pour back into the saucepan and add the lemon juice.
TipDon't like sieving? Blend and strain: faster, and the seeds still stay behind.
Sieved, seeds left behindMix the starch
Whisk the potato starch into the remaining 100 ml of cold water until milky. Always cold: in hot water it clumps at once.
Starch in cold waterThicken
Bring the raspberry juice to the boil. Whisking, pour in the slurry in a thin stream and cook 1 minute, until the kisiel thickens and turns translucent. No longer: starch cooked too long thins again.
TipKisiel should be thicker than juice, thinner than jelly: it runs off the spoon in a heavy ribbon. It thickens more as it cools.
Translucent and glossy: donePour and cool
Pour into glasses. Serve warm, or after 45 minutes in the fridge, with whipped cream and raspberries. A skin? Film on the surface, as with pudding.
Ingredients: 100 ml whipping cream (30%) · 50 g raspberries to decorate
With whipped cream and raspberries
Before you start
Other fruit
Strawberries, sour cherries, currants, cranberries, blueberries: the same proportions. Sour cherries and currants need one more tablespoon of sugar.
Drinkable kisiel
Use one level tablespoon of starch instead of two. Warm, from a mug, like at kindergarten.
With semolina
Thick kisiel poured over a layer of semolina cooked in milk: a two-colour dessert, the school-canteen classic.
