Gooseberry compote with meringue

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the gooseberries. Boil up the apple juice and wine. Stir pudding powder and 4 tablespoons of water until smooth and pour into the boiling liquid. Stir well and bring to the boil again.

2. 2

   Add gooseberries and 100 g sugar and cook for 2-3 minutes while stirring. Distribute the compote on oven-proof portion bowls. Beat the egg white until stiff and add the remaining sugar.

3. 3

   Put a blob of beaten egg white on each bowl. Bake under the preheated grill for 2-3 minutes until golden brown. Place one currant pancake on each meringue and serve.