Makes 4 to 6 servings
2 1/2 cups green or red gooseberries
3/4 cup granulated sugar
1 cup chilled whipping (35%) cream
Use kitchen shears or a paring knife to cut the black tops and tails off the gooseberries. In a medium saucepan, add the gooseberries and 1/2 cup of the granulated sugar. Cook over medium heat, stirring occasionally, until the mixture has thickened, about 5 minutes. Mash the berries with a fork. Cook the gooseberries at a simmer for another 3 minutes.
Pour the mixture into a medium bowl. Cover the bowl and chill in the refrigerator for at least an hour or overnight. (Note: Increase the sugar in the gooseberries if you like them a little sweeter. You can also strain the cooked berries to remove the seeds.)
In the bowl of an electric mixer (or in a large bowl using a hand mixer), beat the whipping cream until soft peaks have formed. Gradually add the remaining 1/4 cup of granulated sugar and beat until stiff peaks have formed.
Gently fold the chilled berry mixture into the cream until combined. Spoon into serving dishes and chill, covered, for up to 4 hours.