All Cream Gooseberry Recipe

450 g/1 lb gooseberries, topped and tailed

45 ml/3 tbsp water
100 g/4 oz granulated sugar

300 ml double (heavy) cream

Method:

Put the gooseberries in a saucepan with the water and sugar. Heat gently, stirring, until the sugar dissolves, then cover and simmer gently until the gooseberries are very soft. Puree in a blender or food processor. Leave until cold. Whip the cream until peaking. Fold in the pureed gooseberries. Spoon into glasses and chill for 1-2 hours before serving.