Gooseberry soufflé

Boil the gooseberries until soft, adding a little water, the zest of half a lemon, and sugar. Strain through a sieve.

Whisk the yolks with flour, gradually add the cooled berry puree. Cook for 3-5 minutes, stirring constantly.

Add wine and remove from heat. Whip the egg whites to a fluffy foam and combine with the berry mixture.

Transfer the obtained mass to greased molds and bake in an oven preheated to 180 degrees for 30 minutes.