Kiwi and gooseberry compote with semolina foam

Ingredients for 4 servings:

• 3 kiwis
• 375 ml apple juice
• 1 packet of vanilla pudding powder
• 4 tbsp lemon juice
• 125 g sugar
• 500 g gooseberries
• 200 ml milk
• 50 g cream
• 1 packet of vanilla sugar
• 20 g semolina
• 1 egg(s)
• n. B. Lemon balm for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Peel and slice the kiwis. Set aside 4 slices for garnishing. Mix the custard powder with 6 tablespoons of apple juice. Bring the remaining apple juice, 3 tablespoons of lemon juice, 100g of sugar, and the gooseberries (except for 4 for garnishing), to a boil, and simmer over medium heat for 5-8 minutes. Fold in the kiwi slices, stir in the mixed custard powder, and bring back to a boil. Pour into dessert glasses and let cool. Bring the milk, cream, remaining sugar, vanilla sugar, and remaining lemon juice to a boil. Stir in the semolina and bring to a boil, stirring constantly. Remove from the heat and let it swell. Separate the egg and stir the yolk into the semolina. Beat the egg whites until stiff and fold in. Spoon the semolina foam onto the compote and garnish with kiwi slices, gooseberries, and lemon balm.