Gooseberry Soufflé
Gooseberries give the soufflé a gentle tartness, fiber, and fruity aroma. Dry white wine accentuates the berries, while whipped egg whites keep the texture airy.
Sort and rinse the gooseberries (300 g), add water (50 g), lemon zest (2 g), and half of the stevia (84 g). Boil until tender and press the berries through a sieve.
Separate the yolks from the egg whites (100 g). Rub the yolks with the remaining stevia, add almond flour (8 g) and the cooled berry purée. Heat the mixture for 4–5 minutes, stirring constantly.
Pour in the dry white wine (120 g), remove the mixture from the heat, whip the egg whites until firm, and gently fold them into the berry mixture.
Grease a dish with butter (10 g), add the soufflé, and bake for about 30 minutes until the center is set.
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