ReceptnaptárKisiel (Polish fruit starch pudding)
Kisiel is an old Polish dessert, halfway between a drink and a pudding. It is made from fruit juice and potato starch, and it reminds many Poles of school canteens or their grandmother's kitchen. It takes a quarter of an hour with fresh or frozen fruit, and it is good both cold and warm.
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Ingredients
Method
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- Cook the fruit in 500 ml of the water for 5 minutes, and sweeten to taste.
- Stir the starch with the remaining 100 ml cold water until smooth.
- Pour it into the hot fruit, stirring constantly, and boil for 1 minute until thickened.
- Stir in the lemon juice and pour into glasses.
- Serve lukewarm or cold; it keeps in the fridge for 3 days.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Mix the starch only with cold water, and pour it into the fruit in a thin stream while stirring constantly so it does not go lumpy.
- Once it has thickened, boil it for just 1 minute, because longer cooking and vigorous stirring make it thin out again.
- You can control the thickness with the starch: 2 spoonfuls give a drinkable kisiel, 4 spoonfuls one you can eat with a spoon.
Frequently asked questions
Is kisiel gluten-free?
Yes, potato starch is naturally gluten-free. Sweetened with erythritol or maple syrup, it is vegan as well.
Can I use less sweetener?
Yes, with ripe fruit 1 spoonful may be enough, though sour cherries are more tart. Taste it before adding the starch.
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