Kiisseli

Nutrition · per serving

Steps

1. 1

   Put the mixed frozen berries, water, and sugar in a small saucepan. Bring to a gentle boil over medium heat, stirring occasionally until the berries thaw, release their juices, and the sugar dissolves, about 5 minutes. Lightly mash some of the berries with a spoon for a fuller texture, but keep plenty whole.

   300 g mixed frozen berries450 ml water45 g sugar
2. 2

   Stir in the vanilla extract. In a small cup, whisk the potato starch with the cold water until completely smooth; the slurry must have no lumps because potato starch thickens instantly.

   2 ml vanilla extract20 g potato starch50 ml cold water
3. 3

   Lower the heat so the berry mixture is no longer at a hard boil. Stir the slurry again, then pour it in a thin stream while stirring constantly. Cook gently for 30 to 60 seconds, just until the kiisseli turns glossy and thick enough to coat the spoon. Do not boil vigorously after adding potato starch, or the texture can thin out.

   20 g potato starch50 ml cold water
4. 4

   Divide the warm kiisseli between 2 bowls. Let it sit for 1 minute to settle slightly, then serve warm with unsweetened oat milk poured around or over the top.

   120 ml unsweetened oat milk

Origin & History

Kiisseli is an old Eastern European fruit or berry pudding with roots in Russian cookery, where starch-thickened sweet dishes have long been part of home cooking. Versions spread across the Baltic and Nordic regions, adapting to local berries and serving styles. Warm berry kiisseli served with milk is especially familiar in northern households as a simple comfort dessert.