Riesling Mousse with Red Gooseberries

For the compote, clean the gooseberries. Stir the pudding powder with 40 ml grape juice. Caramelize sugar in a small saucepan until light brown. Extinguish with remaining grape juice and port wine. Cut vanilla bean in half lengthwise, scrape out pith. Remove the peel from the ginger.

Add vanilla bean and pulp, ginger, honey and juice of one lemon and simmer for 10 minutes at low temperature. Add stirred custard powder and bring to a boil.

Add gooseberries and simmer on low heat for 5-6 min. Now add the raspberry brandy. Cool the compote completely.

For the mousse, soak the gelatine in cold water. Stir sugar, juice of one lemon, wine and egg yolks in a small metal bowl. Stir with a rubber spatula for 10-15 min in a hot water bath until creamy-thick (do not make!) Pour through a sieve into a small metal bowl. Fold in squeezed gelatin. Chill until the mixture begins to gelatinize slightly.

Whip the whipped cream until stiff. First fold in one-third of the whipped cream with a whisk, then gently fold in remaining whipped cream.

Remove the ginger and vanilla bean from the compote. Divide compote evenly between glasses, alternating with mousse.

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