Kissels are simple desserts popular among Eastern Europeans. Poles call them kisiel (KEE-shel), Russians call them kisel, Lithuanians say kisielius and Ukrainians refer to them as kysil.
These easy desserts are usually made with sweetened fruit puree that has been thickened with some type of starch, typically potato starch, cornstarch or potato flour. Other common non-fruit flavors include coffee, chocolate, vanilla and almond. Kissels can be served hot or cold and are usually topped with cream or a custard sauce.
- 1 cup water
- 1/2 cup sugar (or more to taste based on sweetness of fruit)
- 3 tablespoons potato starch (NOT potato flour) or 4 tablespoons cornstarch
- 1/2 cup cold water
- 1 pound hulled, washed and crushed strawberries
- In a large saucepan, bring to boil 1 cup water and sugar. Remove from heat.
- Dissolve potato starch in 1/2 cup cold water and stir into the sugar-water mixture. Return to the heat and bring to a boil, stirring constantly. Add strawberries and mix well.
- Portion into individual dessert bowls or one large bowl that has been rinsed with cold water. Place in the refrigerator until firm, about 3 hours. Serve with cream, half-and-half, milk or whipped cream.