Raspberry Kissel with Whipped Cream

Sort through the raspberries, rinse them in a colander, and press thoroughly through a fine sieve. The juice and puree will be needed at the very end.

Place the leftover pulp in a saucepan, add granulated sugar and water, stir, and bring to a boil. Simmer for about 7 minutes. Strain the raspberry broth through a fine sieve. Stir the citric acid into the strained broth.

Pour off about 200 ml of the broth and let it cool almost to room temperature. Place the potato starch in a bowl, pour in the cooled broth, and mix well.

Bring the strained broth to a boil, then pour in the dissolved starch in a thin stream while stirring the kissel constantly to prevent lumps from forming. Heat over low heat until it comes to a boil, cook for 2–3 minutes, and remove the pot from the heat.

Stir in the reserved raspberry juice and mix well.

To serve, ladle a portion of the cooled kissel into a small dessert glass.

Whip the chilled heavy cream for 2 minutes on low speed, add the powdered sugar, and whip on high speed until stiff peaks form.