kisse

Kisse, also known as kissel or kisel, is a traditional Eastern European fruit-based beverage or dessert. Its origins can be traced back to ancient Slavic cultures, where it was likely made from fermented grains. Over time, the recipe evolved to incorporate fruits, berries, and starches.

The primary ingredient in kisse is fruit juice or a purée, often made from berries like cranberries, lingonberries, or cherries. A thickening agent, typically potato starch or cornstarch, is added to achieve a jelly-like or viscous consistency. Sugar is used for sweetness, and sometimes other flavorings like vanilla or cinnamon are included.

Kisse can be served either warm or cold. When served warm, it has a consistency closer to a thick soup or a thin pudding and is often consumed as a comforting drink, especially during colder months. As a cold dessert, it is typically firmer, resembling a jelly or a panna cotta, and may be garnished with fresh fruit, cream, or whipped cream.

The preparation involves heating the fruit juice, dissolving the starch in a small amount of cold liquid, and then gradually whisking it into the hot juice. The mixture is cooked until it thickens. Kisse is known for its slightly tart and sweet flavor profile, depending on the fruits used. It is a popular dish in Russia, Ukraine, Belarus, and other Slavic countries, often found in homes and on restaurant menus.