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  Added: Aug 20, 2006  •  Visited (1938)  •  Print version Print this recipe (95)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Pureed Strawberry Dessert
(Kisel)
What You Need:
  • 2½ pints fresh strawberries, with hulls removed
  • 2 cups cold water
  • ¾ cup sugar
  • 1 tablespoon potato starch dissolved in 1 tablespoon cold water

  • How To Cook:
    1. Place the strawberries in a 2- to 3-quart enameled or stainless-steel saucepan and pour in the appropriate amount of cold water.

    2. Bring to a boil over high heat, then reduce the heat to low and simmer the fruit uncovered for about 10 to 15 minutes, or until the fruit is tender.

    3. With the back of a spoon, rub the fruit mixture through a fine sieve set over a mixing bowl and stir in the appropriate amount of sugar.

    4. Return the puree to the pan and bring it to a boil over high heat.

    5. Then reduce the heat to moderate, stir in the dissolved potato starch, and, stirring constantly, cook another 2 or 3 minutes, or until the puree just reaches the boil and thickens slightly.

    6. Remove from the heat and cool to lukewarm, then pour into individual dessert dishes.

    7. Refrigerate for at least 4 hours before serving.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Russia
    Main Ingredient » Berry » Strawberry
    Dish » Desserts
    Drinks / Cocktails » Compote

     





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