 | | Directions |
- In a small saucepan, mix sugar, water and gooseberries. Mash some of the gooseberries to release juice and cook over medium heat, stirring frequently, until gooseberries are soft, 5 to 10 minutes. Set aside to cool. When cooled, mash with a fork or, for a smoother texture, puree in a blender or food processor.
- When ready to serve, or up to an hour ahead, whip the cream with the sugar and vanilla until it holds soft peaks.
- Lightly fold in the gooseberry mixture, leaving visable streaks of berries and cream. Divide into serving dishes and serve cold.
- TIP: Cream whips best when cream, bowl and whisk or beaters are well chilled.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Container: sauce pan, blender
Servings: 4
|  | | Ingredients | | - | | 1 pint ripe gooseberries, stems and tails removed |
| - | | 1/2 cup sugar |
| - | | 2 tablespoons water |
| - | | 1 cup whipping cream |
| - | | 1 tablespoon sugar, or to taste |
| - | | 1/2 teaspoon vanilla extract |
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