Dessert for our Russian meal was Raspberry Kisel. We do not like anything with seeds, so I altered the recipe slightly to make it seedless.
12 oz raspberries
4 cups water
1/2 cup sugar
1/4 cup cornstarch
Bring raspberries to a boil in 3 cups of water. Cook for about 8 minutes. If you don’t mind the seeds, mash with a potato masher. For seedless, run through a food mill.
Combine raspberry pulp or juice with sugar. Bring to a boil.
Whisk cornstarch into 1 cup water. Add to raspberries. Boil for 10 minutes.
Pour into individual cups.
Cool to room temperature. Refrigerate for at least 2 hours.
Serve with whipped cream.