1

Put the gooseberries and apple juice into a saucepan. Heat and simmer gently without a lid until the gooseberries are soft and pulpy and the liquid has almost evaporated. Remove from the heat and leave to cool.

2

Puree the gooseberries in a blender or food processor, then pass them through a sieve to remove the pips, working them through with a wooden spoon to give as much puree as possible.

3

Stir the fromage frais to make sure that it is smooth, then add to the gooseberry puree with the vanilla extract and powdered sweetener. Taste to make sure that it is sweet enough, adding more powdered sweetener if you need it.

4

Whisk the egg white in a grease-free bowl with perfectly clean beaters until it holds its shape. Fold into the gooseberry mixture, then spoon into 4 serving glasses. Chill until ready to serve.