I ate Kisiel powder for the first time during my first visit to Poland. I really like it, so I brought some sachets in Philippines, where my family also enjoyed eating. Following the “I know what I ate” principle, I decided to make fruit jelly from real fruits and ingredients that I know, which is why I invite you to use the recipe below. The taste is great, the smell is perfect, and the dessert looks really beautiful 🙂
250g raspberries (can be frozen)
3 tablespoons of sugar (my raspberries were quite acidic, so for sweeter raspberries add less sugar)
1 tsp vanilla sugar
1 ½ tbsp potato flour
1 ½ cups of boiling water
¼ cup of cold water
Pour sugar and raspberries into a thick-bottomed pot. Cook on low heat until the raspberries release juice and a fairly homogeneous mass is formed. Add boiling water and vanilla sugar and mix. Pour the flour into a glass of cold water and mix thoroughly. Add to the raspberries to thicken the jelly and cook everything for 2 minutes. Cool down. Serve with whipped cream, whole raspberries, powdered sugar or other favorite dessert additions.