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Gooseberry Cream

4 servings

Ingredients

• 1 kg Gooseberries
• 250 g Sugar
• 6 pcs Eggs
• 1 glass Wine
• Cinnamon (whole) (a little)

Instructions

1. Remove the stems and blossoms from the gooseberries, boil them soft with water and cinnamon, then place on a colander and stir through.
2. Bring sugar and wine to a boil, add the gooseberry pulp and egg yolks, and beat the cream over the heat until it boils.
3. Remove from heat and fold in the stiff egg whites.
4. Let the cream cool while lightly beating and then pour into a glass bowl.

Modernized from a treasured 19th-century German cookbook.