Wash, drain and clean the gooseberries. Put in a saucepan, top up with the sugar and white wine and simmer without the lid for about 10 minutes until the liquid has almost evaporated. Puree in the blender, pass through a sieve and let cool down.
Whip the cream with the vanilla sugar until it is very stiff, fold it into the gooseberry puree and pour the cream into a bowl or dessert glasses. Let cool well before serving.
Ingredients
Print Recipe
Pin Recipe