the berries, rinse and boil them together with
the water and sugar. Save some of the water
to dilute the potato starch or cornstarch. Add
the thickening and allow the compote to simmer
for a little while, but only until just boiling
point. Set aside to cool.
cream with egg yolks, whisk lightly, add the
breadcrumbs and allow to swell for a while.
Melt the fat. Beat the egg whites stiff. Add
the gooseberry compote and fat to the breadcrumb
mixture and last add the egg whites.
the mixture in a greased dish, preferably glass,
and bake in a waterbath in the oven at 175 -
200ºC / 350º - 400ºF for about
40 minutes. Serve with lightly whipped cream.