Boil the gooseberries until tender and purée them through a food mill

Prepare a syrup with sugar and water, cooking it to the small-thread stage.

Allow the syrup cool.

Beat the egg whites to a froth, then combine them with the gooseberry purée and beat until the mixture looks white.

Add the syrup to the gooseberry mixture and beat together until it is all froth.

Pour into individual cups and serve.