Fresh Berries, Gooseberry Foam and Elderflower Sorbet

1. elderflower, water and sugar bring to a boil and infuse a few days in the refrigerator. Pour syrup through a sieve and season with wine and juice of one lemon. Freeze in a sorbetiere.

Crush the cleaned gooseberries with the sugar, pass through a sieve and fold in the egg whites. Whip with a hand blender until creamy.

Arrange the cleaned berries in a deep plate, pour the gooseberry foam over them and garnish with the sorbet.

Jörg Weinkauf

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