For 4 people
- 2 tbsp caster sugar
- 450 g gooseberries
- 300ml double cream or crème fraiche
- Place the gooseberries in a pan with the caster sugar and add 3-4 tablespoons of water and bring to a slow bubble until the gooseberries become pulpy.
- Leave to cool
- Whip the double cream and add the gooseberry mixture into the cream and gently stir through.
- Spoon the gooseberry mixture into serving glasses.
- Chill in the fridge for a couple of hours