This was a favourite in Elizabethan times, as it is now. Chill it for 1 hour before serving with langues de chat.
450g/1lbgooseberries, washed and trimmed
6tablespoonsBeaumes de Venise
300ml/10fl oz/1¼cupsdouble/heavy cream, whipped
Gently cook the gooseberries with the sugar until they become a pulp. Stir in the wine. When cool, stir in the egg yolks. Whip the whites stiffly and fold into the gooseberry purée, followed by the cream.