Kisel (fruit puree)
Instructions
In a saucepan pour enamelled 800 g of clean strawberries, 2 cups of cold water, 1 cup sugar and lead to fire.
Let simmer for 10 minutes.
Pass it through a sieve and put to the puree fire.
When resumes to boil pour in 1 tbsp potato difecola dissolved in a little cold water and leave to thicken, stirring constantly.
Remove from heat and allow to cool.
Pour into individual bowls and let cool in refrigerator for 2-3 hours.
Ingredients and dosing for 6 persons
- 800 g of strawberries
- Cold water
- 1 cup of sugar
- 1 tablespoon of potato starch