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1
For the soup, place gooseberries, 2 cups water, sugar, lemon peel, lemon juice and ginger in a large heavy saucepan and bring to a boil. Cook until the gooseberries soften and pop, stirring occasionally. You may also crush them with the cooking spoon to fasten the process.
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2
Pass the soup through the food mill (medium or fine disk). Pour the soup back into the pan.
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3
Dissolve the cornstarch in a few tablespoons of cold water. Whisk it into the soup and bring to a boil, whisking constantly. Cook until the soup turns clear again and thickens. Remove from the heat and cool, then chill.
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4
For the floating islands, beat the egg whites with the salt and the cream of tartar until they are very stiff, gradually adding the superfine sugar.
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5
Bring water to a boil in a very large deep pan or a wide pot. The floating islands should not touch each other when they poach so you might have to do this in two batches.
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6
Reduce the water to a simmer. Using two dessertspoons, place small mounds of egg whites on the water. Poach for 3 minutes, then turn them over and poach for another 3 minutes on the other side.
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7
Remove with a slotted spoon and place on a large plate or tray lined with wax paper. Refrigerate.
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8
For the almond crunch, lightly toast the almonds in a pan. Add 1 tablespoon sugar and caramelize, making sure not to burn it. Remove from the pan and let tool. Chop the almonds in the food processor using the pulse function.
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9
To serve, whisk the chilled soup well. Place the chilled floating islands on top and sprinkle with almond crunch.
