Kisiel owocowy

Ingredients

Instructions

1. 1

   Pour 250 ml of the berry juice and all the water into a small saucepan. Add the sugar and bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.

2. 2

   In a small bowl, whisk the potato starch with the remaining 50 ml berry juice until completely smooth. Make sure there are no lumps; the slurry should look like thin cream.

3. 3

   Lower the heat so the liquid in the saucepan is no longer boiling hard. Whisk in the starch slurry in a thin stream, stirring constantly. Cook for 1-2 minutes until the kisiel thickens to a glossy, pudding-like consistency. Do not boil vigorously after adding the starch, or it can thin out.

4. 4

   Divide the hot kisiel between 2 small bowls or glasses. Let it sit for about 5 minutes to thicken slightly and cool to a warm serving temperature.

5. 5

   Top with the fresh berries and mint leaves, then serve warm or at room temperature.

Nutrition per serving

Notes

• •For a more traditional texture, serve the kisiel warm and softly set; chill longer if you prefer it firmer.
• •Use unsweetened berry juice if possible so you can control the sweetness precisely.
• •If using very tart juices such as blackcurrant or sour cherry, increase the sugar by 5-10 g to taste.
• •Stir constantly when adding the starch slurry to keep the texture perfectly smooth.

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