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.