Ingredients

• 40g/1½oz unsalted butter
• plus extra for greasing
• 500g/1lb 2oz red or green gooseberries
• trimmed
• 150g/5½oz caster sugar
• 2 large free-range eggs
• whites and yolks separated
• ¼ tsp vanilla extract

Directions

• Grease four 150ml/5fl oz ramekins with butter.
• Place 40g/1½oz of the butter
• gooseberries and 50g/2oz of the sugar into a pan and heat over a medium heat
• stirring regularly
• until the butter has melted and the sugar has dissolved.
• Bring the mixture to a simmer and continue to cook for 6-8 minutes
• or until the fruit has started to break down. Remove from the heat and set aside to cool for five minutes.
• Preheat the oven to 190C/375F/Gas 5.
• In a bowl
• whisk the egg whites until stiff peaks form when the whisk is removed.
• Gradually whisk in the remaining 100g/3½oz of sugar
• a little at a time
• until the meringue mixture is thick and glossy. Whisk in the vanilla extract until well combined.
• Beat the egg yolks into the cooled gooseberry mixture until well combined.
• Spoon the gooseberry mixture into the prepared ramekins
• then gently spoon over the meringue. Transfer the ramekins to a baking tray.
• Place the baking tray into the oven and cook the gooseberry snows for 12-15 minutes
• or until the meringue is just set and pale golden-brown. Serve immediately.