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Gooseberry mousse with wine and whipped cream
6 servings
Wash the gooseberry, clean, pour water, add 100 g of sugar and cook for 10 minutes over a low heat, cool. Beat the eggs with the remaining sugar into a thick foam. All the time stirring a little pour hot milk, heat on a minimum heat until thickened. Cool. Put biscuits in a glass vase, soak in madera, put gooseberries on them, lay almond cookies on top, soak in madera and lay out the cream. Refrigerate for 4 hours. Whisk the cream with vanilla sugar into a thick foam, place for dessert and garnish with pieces of candied fruit.
Wash the gooseberry, clean, pour water, add 100 g of sugar and cook for 10 minutes over a low heat, cool. Beat the eggs with the remaining sugar into a thick foam. All the time stirring a little pour hot milk, heat on a minimum heat until thickened. Cool. Put biscuits in a glass vase, soak in madera, put gooseberries on them, lay almond cookies on top, soak in madera and lay out the cream. Refrigerate for 4 hours. Whisk the cream with vanilla sugar into a thick foam, place for dessert and garnish with pieces of candied fruit.
gooseberry - 500 g, water - 125 ml, sugar - 150 g, eggs - 4 pcs., milk - 500 ml, biscuits - 4 pcs., madera - 100 ml, almond cookies 12 pcs., candied pineapple (rings) 5 pcs., candied orange (wedges) 5 pcs., cream - 125 ml, vanilla sugar - 2 tsp.
