Pour gooseberry water, add a simple and vanilla sugar and cook for 10 minutes until the berries begin to burst. Dilute starch in a small amount of water and thickened soup. Put slices of kiwi. Put to cool. Prepare meringue: Beat whites with the sugar in a thick foam, put a teaspoon in the pan, lined with parchment and bake at 140-150 C for about half an hour. Serve the soup in a separate bowl.