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Life under lockdown is tough on anyone, but it can be especially tough on parents with children. Months of juggling full-time childcare with work, as well as supervising homeschooling or making the tough decision of sending them back to school on June 1, will have no doubt taken its toll – which is why we’re launching a weekly series on recipes to make at home with all the family.
As we head into warmer weather territory and start to crave lighter, cooler dishes, food writer, cookbook author, and TV producer Zuza Zak gives us a taste of her Polish childhood with a tart and sweet Kisiel dessert recipe. It’s ideal for al fresco dining and a refreshing end to any meal with an option to add crunchy meringue clouds into the mix, which kids will no doubt love.
It’s a great opportunity to get them involved, too. From whipping the cream with an electric hand whisk to piping the meringues, let them participate in each part of the process – that means less work for you and a bit of light distraction for little ones, too.
Kisiel with Summer Fruits and Meringue Clouds
Serves: 6-8 | Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Cool Time: 15-30 mins
The beauty of this recipe is its simplicity and Zak recommends when cooking with kids that you don’t want anything overcomplicated. “As with any kind of cooking, this recipe teaches them to follow simple instructions,” she advises. “Making the meringues is especially fun for the kids. My 4-year-old daughter likes to mix while things are cooking on the hob, this makes her feel particularly grown-up. Of course, I’m always there by her side when she does this.”
Because of its high fruit content, it’s relatively healthier than most desserts. “From a health point of view, it shows kids how to associate fruit with a fun dessert,” Zak explains. “My daughter is crazy about raspberries, whipped cream, and meringues, so she loves everything about the raspberry Kisiel!”
Ingredients:
For the meringues:
2 egg whites
Pinch of salt
100g caster sugar
1/2 tsp vanilla extract
Raspberry:
2 heaped tablespoons cornflour
400ml filtered water
400g raspberries, plus extra to decorate
100g caster sugar
Juice of half a lemon
Gooseberry:
2 tbsp cornflour
400ml filtered water
400g gooseberries
100g caster sugar
1 tsp vanilla extract
Redcurrants and/or cherries to decorate
Method:
1. First make the mini meringues: preheat the oven to 120 degrees C (240F) and line a tray with baking (parchment) paper.
2. Whisk the egg whites and salt together in a very clean, dry bowl until stiff peaks form.
3. Gradually, add the sugar and vanilla extract, whisking all the time until you achieve a thick, glossy mixture. Spoon this into a piping (pastry) bag fitted with a plain, round nozzle (tip) and pipe at least 12 small clouds onto the baking tray. Bake in the oven for an hour and a half then allow to cool with the door ajar.
4. Combine the cornflour (cornstarch) with half of the water and mix well until smooth. Pour the remaining water into a saucepan and bring to the boil. Turn the heat down to low, add the water-cornflour mixture and keep stirring until it thickens considerably (about 2 min).
5. Put the fruit and sugar into a food processor or blender with the lemon juice or vanilla. Blitz briefly, some fruity bits should remain.
6. Add the fruity mixture to the thickened water-cornflour in the pan and bring to the boil. Turn the heat down again and allow it to simmer, whilst stirring, for about a minute. Remove from heat.
7. Rinse your serving bowls in cold water and pour the fruity mixture into them. Allow to cool to room temperature, then place in the fridge for at least 30min.
8. Whip the cream to stiff peaks when you are ready to serve your Kisiel. Place 2-3 dollops of whipped cream on each serving, top with a meringue cloud or two and some fresh fruit.
More recipes available from Polska: New Polish Cooking by Zuza Zak, published by Quadrille in Hardback at £17.99.