1 lb. gooseberries
4 oz. sugar
1 gill double cream (¼ pint)
Cook fruit very gently with the sugar until tender. Sieve or liquidize and set aside to get quite cold. Just before serving semi-whip the cream and add it to the fruit pulp. Serve at once either in one large glass dish, or in small bowls or glasses. Fools are also excellent made with blackcurrants or rhubarb.