Kisel
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fruit puree |
| 2 | tablespoons | Cornstarch; (up to 3 tbs) |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Heat fruit puree in a saucepan. Blend cornstarch, the amount varying according to the desired consistency, with a little cold water to smooth. Stir cornstarch into fruit and cook, stirring constantly, about 3 mins, or until mixture thickens. Spoon into desseert dishes and chill. Serve with cream, if desired. Serves 4.
NOTE: Sugar may be added if a sweeter dish is desired.
NOTES: The best known Russian dessert is a simple fruit pudding made : by thickening cooked fruit with cornstarch or potato starch.
The
: preferred fruits are those with tart flavors, such as cranberries,
: rhubarb, sour cherries, or apples, but all kinds of berries are
: used. The thickness can vary from that of jelly to a bit more
: runny consistency. Customarily, the dessert is served with cream.
From: Dan Klepach