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Gooseberry Whip

5 cups (1 1/4 liters) gooseberries, boiled until tender and pureed through
a food mill
1 cup (1/4 liter) sugar
1/2 cup (125 ml) water
3 egg whites

Prepare a syrup with sugar and water, cooking it to the small-thread
stage. Let the syrup cool. Beat the egg whites to a froth, combine
them with the gooseberry puree and beat until the mixture looks
white. Add the syrup to the gooseberry mixture and beat together
until it is all froth. Pour into individual cups and serve.

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