1 pt Gooseberries; stemmed
Sugar
2 tb (to 3 tb) water
1 c Heavy cream; whipped
Put the gooseberries in a nonreactive saucepan with
1/4 cup of sugar and the water. Cook very gently until
the gooseberries are thoroughly done and soft enough to
mash. Put them through a sieve or food mill and add
sugar to taste. Fold the gooseberry puree through the
whipped cream. Chill for several hours.
