Commonly in Finland you may be served ‘kisseli’ for desert. I’m not sure what might be a very good translation for that. I’ve seen ‘fool’ but I don’t really know what that is. To me they’re like fruit soups, typically thickened with starch (usually potato flour). These can be made from basically anything. I’ve probably had a kisseli of every colour in the rainbow and every fruit you could find. Raspberry, orange, rosehip, they’re all good. Most traditional at xmas time though would be prune kisseli.
Recipe basically straight translated (with some minor modifications) from here.
- 200g prunes
- about 1L water
- 75ml sugar
- 50ml water + 2T potato flour
- Place the prunes, water and sugar into a large saucepan.
- Warm over a medium heat, stirring until the sugar has dissolved.
- Once the sugar has dissolved, until can leave it for 20-30 minutes (keeping a rough eye on it) until the prunes have swollen and softened. Add extra water if it looks like it’s running low and the prunes are still too hard.
- Mix the 50ml of water and potato flour together.
- Pour the starch mixture in a steady, slow stream into the prunes whilst stirring. It should thicken very quickly, so stop when you’ve reached the desired consistency.
- Depending on how you like it, you can buzz the mix with a hand-blender, or do what I typically do, mash it with a potato masher to break the prunes up a bit (they should be so soft that they easily collapse).
Serve cool, optionally with whipped cream.