Raspberry Kisel

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.

 

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12 oz raspberries

4 cups water

1/2 cup sugar

1/4 cup cornstarch

whipped cream

 

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.

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