For the gooseberry cream with raspberries, boil the gooseberries with a little water until soft, strain and strain. Return to the pot and boil again with sugar and a dash of white wine. Stir the cornflour with a little cold water or wine until smooth, add and let the mixture boil down for a few minutes. Stir vigorously. Remove from heat again and let cool.
In the meantime, separate the eggs. Stir the yolks into the lukewarm cream and allow to cool completely. Beat egg whites with a pinch of powdered sugar until stiff and stir into the cold cream. Gently fold in the raspberries and pour the cream into decorative bowls or glasses. Allow to chill thoroughly for a few hours. Before serving, garnish the gooseberry cream with raspberries and/or whipped cream.
Preparation Tip:
A wonderful gooseberry cream recipe!
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