- 3 Cups (1lb.) gooseberries
- 1 ¼ cups heavy cream
- 2 Tbsp. sugar (or more to taste)
- ½ tsp. vanilla
- Cook gooseberries in a medium pan over low heat, crushing the berries with a potato masher when they soften, until thoroughly soft, 10 to 15 min. Puree in a blender or food processor. Strain if you wish. Blend in sugar.
- Refrigerate up to 3 days. Up to 3 hours before serving, whip cream until soft peaks form. Gently fold the berry puree into the cream.
- Add vanilla. Serve at once.