Homemade Polish fruit kisiel

Kisiel is a fruit dessert made here with fruit, juice and potato starch. Simmer the fruit briefly, mix the starch with cold juice and pour it into the hot mixture. Once it comes to a boil, the dessert thickens and can be served warm or cooled. This recipe makes about four small servings.

Ingredients and choosing fruit

• 300 g raspberries, strawberries, pitted cherries or mixed fruit
• 500 ml unsweetened apple juice
• 2 level tablespoons potato starch, about 20 g
• 1 to 2 tablespoons sugar, to taste
• 1 teaspoon lemon juice, optional

Fresh or frozen fruit can be used. Wash fresh fruit, remove stems and stones, and cut larger pieces. Frozen fruit does not need to be thawed first, although it will take a little longer to heat. Apple juice adds mild sweetness; if using a more tart juice, taste the mixture before adding sugar.

Potato starch gives kisiel its characteristic, slightly stretchy texture. Measure it in level tablespoons. You can vary the amount of fruit a little, but very juicy fruit may make the finished dessert thinner.

Step-by-step preparation

1. Pour about 100 ml of the cold juice into a cup. Pour the rest into a saucepan and add the prepared fruit.
2. Heat over medium heat until the fruit softens and releases its juice. This usually takes about 5 minutes after boiling, depending on the type and size of the fruit.
3. Taste the liquid and add sugar as needed. If the flavour seems mild, add a little lemon juice.
4. Stir the starch thoroughly into the reserved cold juice. Stir again just before pouring, as the starch settles at the bottom.
5. Reduce the heat and pour the mixture into the saucepan in a thin stream, stirring constantly. Bring to a boil and cook briefly, for about half a minute, until glossy and thickened.
6. Pour into bowls. Take care, as hot kisiel retains its heat for a long time.

For a smooth dessert, press the cooked fruit through a sieve before thickening. Return the liquid to the saucepan, heat it and then add the mixed starch. If leaving the fruit whole, stir gently to keep some pieces intact.

Adjusting thickness and flavour

Kisiel thickens a little as it cools, so do not judge its consistency solely while it is hot. If it is too thick, add a little juice or water and stir over gentle heat. If it is too thin, mix another teaspoon of starch with a little cold water, pour it into the hot dessert and bring briefly back to a boil.

Add sugar gradually, as sweetness depends on the fruit and juice. Tart currants may need more sugar than ripe strawberries. Lemon juice can brighten the flavour, but is unnecessary with naturally tart fruit.

Serving and storage

Enjoy kisiel on its own, with a spoonful of plain yogurt or with extra fruit. Serve it in bowls or heatproof glasses, and let it cool a little before adding yogurt. Fruit can also be used in baking, such as blueberry buns and raspberry cloud cake.

Cool leftovers quickly, cover and refrigerate for up to two days. Serve cold or reheat gently, stirring. If a skin forms on the surface, stir it back into the dessert.

Pay attention to stones and seeds when choosing fruit. Pit cherries thoroughly before cooking; if raspberry seeds bother you, press the fruit through a sieve. Cut strawberries into smaller pieces so they soften in a similar time. A mixture of fruits can balance sweetness and tartness without much sugar.

FAQ

Why did my kisiel turn lumpy?

The starch may have been added directly to hot liquid. Mix it with cold juice or water first, and stir the contents of the saucepan as you pour it in.

Can I make kisiel with juice alone?

Yes. Omit the fruit and mix the starch into some of the cold juice. Bring the rest to a boil and proceed as in the recipe. Adjust the sugar to suit the juice.

Can kisiel be made ahead?

Yes. After cooking, divide it into portions, cool and refrigerate covered. Check the consistency before serving; the chilled dessert will be thicker.