Russian Raspberry Kisel ~ Malinoviy Kisel
It's sort of a cross between jello & pudding. :)
I combined the prep & cook times then made the cook time = cooling/refrigeration time,
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- 1 lb
- raspberries (fresh or frozen and thawed)
- 1/2 c
- 8 1/2 c
- 1 c
- whipped cream or non dairy whipped topping
1If using fresh raspberries, wash in cold water and drain well. Place raspberries in a large bowl and crush well with the back of a spoon.
2In a small bowl, combine cornstarch with 1/2 c. water and stir until cornstarch is completely dissolved. Set aside.
3In a large saucepan, combine sugar and remaining 8 c. water and stir well. Bring to a boil over high heat, stirring occasionally.
4Add crushed fruit and cornstarch mixture to boiling syrup and stir for 4 to 8 minutes, or until mixture begins to thicken.
5Remove pan from heat and let kisel cool to room temperature. Refrigerate for at least 2 hours and serve chilled in glasses. Top with whipped cream.