Blend the gooseberries until smooth and drain to remove the excess juice.

In a bowl, whisk together the egg yolks and icing sugar until fluffy.

In a separate bowl, whisk the egg whites until stiff peaks form.

Fold the egg-yolk mixture and drained gooseberries along with the cream into the egg whites to combine.

Spoon into individual glasses and freeze.

Just before serving, remove from the freezer to soften slightly.

Dip the mint leaves into egg white, coat in caster sugar and then use to garnish.

Per serving: 2357.6 kJ, 11.5 g protein, 43.5 g fat, 35.6 g carbs

TASTE’s take:

This iced dessert has the creamy texture of ice cream but doesn’t need to be churned.