Madeleine Kamman

Four-Fruit Kisel

Preparation info
  • NFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

In the classic kisel (also spelled kissel) the fruit was cooked at least 15 minutes with water. To preserve the fresh fruit taste, I prefer to blend the uncooked fruit puree with cherry juice. The texture of this fruit preparation is quite thin when hot; it thickens upon cooling.

Ingredients

  • 1 pint fresh strawberries, hulled
  • 1 pint fresh raspberries, sorted and brushed of any traces of soil
  • ¾

Method

Puree the strawberries, raspberries, and cherries together in a blender. Strain through a conical strainer directly into a saucepan; discard all the seeds and traces of cherry skins if any. Blend in the cherry and lemon juices, sugar, and a few grains of salt; bring to a boil over medium heat. Turn down to a simmer while you mix the potato starch and water into a slurry. Stir the slurry into th