Kisel's (Pureed Fruit Dessert)

READY IN: 35mins
Recipe by MarraMamba

This is pure flavor from russia, Many variations, i will put some here. They look stunning in clear glasses. i have not tried it yet but the picture is gorgeous

Top Review by twissis

Made for Family Picks of the Culinary Quest 2014 & for the Agents of Quest - I made 2 batches of the rhubarb version & froze the excess in jelly-sized jars for later use. I happily get a generous supply of rhubarb from the garden of a friend & your recipe used the last of the season gift from her. The 1st batch was made as written (w/a bit of vanilla added) & served w/a simple commercial vanilla pound cake for a lovely combo. For the 2nd batch, I also added a bit of vanilla, but I halved the potato starch to get more of a sauce consistency as we like this mixture atop ice cream w/cookies on-the-side as a dessert for guests. Both of my versions will find a happy home at our table for months to come. Thx for sharing your recipe w/us. - Edited to Add: Since I made a dbl batch of your recipe, am enjoying the bounty & also gave it Honorable Mention in the Best of the Quest -- I thought it also deserved a pic. I made a delicious rice pudding for the Football Pool & used my more sauce version as a topping for it. As expected, it was excellent.

Ingredients Nutrition


  1. Place the fruit in an enameled or stainless saucepan and pour water over. Boil over high heat, then reduce to a simmer. simmer for 10-15 mins until tender.
  2. With the back of a spoon rub through a fine sieve set over a mixing bowl and add sugar (i would taste after a 1/2 cup). Return to the pan and bring to a boil again. Reduce heat to moderate, stir in the dissolved potato starch and, stirring constantly cook another 2 or 3 minutes until it thickens slightly. Cool to lukewarm and pour into dessert dishes. Refrigerate at least 4 hours before serving.

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