Śliska Kisiel
Introduction
Śliska Kisiel is a traditional Polish dessert that holds a special place in the heart of many Poles. This fruit-based sweet treat, with variations dating back to the medieval times, is particularly popular during the colder months. The word "kisiel" itself is believed to derive from the Old Slavic word "kysely," meaning sour or tart, which reflects the tangy nature of this dish. Traditionally, Śliska Kisiel was made from fermented oat or rye, and over time, it evolved to include various fruits.
The texture of Śliska Kisiel is its hallmark. The smooth, slippery consistency gives it its name, with "śliska" meaning "slippery" in Polish. Today, this dish is often enjoyed as a light dessert or a snack, cherished for its refreshing flavor and simplicity.
Ingredients
Preparation Steps
1. Preparing the Fruit Base
Begin by thoroughly rinsing the red currants under cool water. Once washed, place them in a large mixing bowl. This step is crucial to remove any dirt or pesticides that might be lingering on the red currants.
2. Cooking the Red Currants
In a medium saucepan, add the rinsed red currants along with enough water to cover them. Set the heat to medium and allow the mixture to come to a gentle boil. Once boiling, let it simmer for about 10 minutes or until the red currants are soft and have released their juices.
3. Straining the Juice
After simmering, remove the saucepan from the heat. Use a fine mesh sieve to strain the mixture, extracting as much juice as possible from the red currants. Return the strained juice to the saucepan, discarding the leftover pulp.
4. Sweetening the Kisiel
To the saucepan with the fruit juice, add sugar to taste. The amount will depend on your preference for sweetness, but typically around half a cup should suffice. Stir well until the sugar is completely dissolved.
5. Thickening with Starch
In a small bowl, combine potato starch with a tablespoon of cold water. Stir the mixture until smooth, then slowly add it to the saucepan with the fruit juice. Stir constantly to prevent clumps, allowing the mixture to thicken over a low flame.
6. Final Touches
Once thickened to a glossy consistency, remove the saucepan from the heat. Stir in a splash of lemon juice to enhance the tangy flavor of the dessert.
Cooking Process
1. Setting the Kisiel
Pour the thickened mixture into bowls or dessert glasses. Allow them to cool at room temperature before covering and transferring to the refrigerator. Chill for a minimum of 2 hours or until set.
2. Serving the Śliska Kisiel
Once set, serve the Śliska Kisiel cold. It can be garnished with a few red currants on top or a dollop of whipped cream for extra indulgence.
Enjoying Śliska Kisiel
Śliska Kisiel is best enjoyed as a refreshing conclusion to a meal. Its tangy and slightly sweet flavor profiles make it the perfect treat to cleanse the palate. Pair it with a light herbal tea or a glass of chilled white wine for a sophisticated touch.