Whimsical, fruity kisiel with meringue clouds

By: Zuza Zak
From: Polska
Serves: 6-8
Prep: 120 mins
Photographer: Laura Edwards

Kisiel is one of those tangy, refreshing desserts, which makes you wince at its tartness and yet keeps you going back for more. The meringue clouds and cream bring a necessary sweet relief to the sour fruit.

Kisiel is something my generation grew up on because although it’s a sweet dessert, it contains a lot of fruit-based vitamins and it’s very straightforward to make. The main ingredient is fresh, seasonal fruit, such as gooseberries, wild cherries or raspberries. I’ve given two kisiel variations here using different ingredients – the method is the same so just choose which flavour you prefer.

Ingredients

Quantity	Ingredient

For the meringues

Quantity	Ingredient
2	egg whites
pinch	salt
100g	caster sugar
1/2 teaspoon	vanilla extract

Variation 1: raspberry

Quantity	Ingredient
2 heaped tablespoons	potato flour or cornflour
400ml	filtered water
400g	fresh raspberries, plus extra to decorate
100g	caster caster
1/2	lemon, juiced

Variation 2 : gooseberry

Quantity	Ingredient
2 heaped tablespoons	potato flour or cornflour
400ml	filtered water
400g	fresh gooseberries
100g	caster sugar
1 teaspoon	vanilla extract
	redcurrants, to decorate
100ml	whipping cream

Method

First make the meringues. Preheat the oven to 120°C and line a baking tray with baking paper.
Whisk the egg whites and salt together in a very clean bowl until stiff peaks form. Gradually add the sugar and vanilla extract, whisking all the time until you have a thick, glossy mixture. Spoon the mixture into a piping bag fitted with a plain round nozzle and pipe at least 12 small ‘clouds’ on to the lined baking tray. Bake in the oven for 1½ hours, until crisp. Leave them to cool in the oven with the door ajar.
Combine the potato flour or cornflour with half of the water and mix well until smooth. Put the remaining water in a pan and bring to a boil. When the water is boiling, add the water with the flour in it, and keep stirring while it thickens.
Put the fruit and sugar into a food processor or blender with the lemon juice or vanilla, depending on which variation you are using. Blitz briefly – you are not looking for a smooth purée and some fruity bits should remain.
Once the floured water has simmered for 2 minutes and thickened considerably add the fruity mixture. Bring this to a boil and cook, stirring, for 1 minute, then remove from the heat.
Rinse your serving bowls with cold water and pour this mixture into them, in order to help the kisiel set. Allow to cool, then chill in the fridge for at least 30 minutes.
To serve, whip the cream to stiff peaks and place 2–3 dollops in each bowl, on top of the kisiel. Top with a meringue cloud or two and decorate with fresh fruit.