450g/ 1lb gooseberries.
75g/ 3oz caster sugar
500g/ 1lb 2oz freshly made custard
150ml/ 5floz/ ¼ pint double cream
Top and tail the gooseberries. Then heat gently in a saucepan with the sugar. When they are soft, remove from the heat and allow to cool.
Put the gooseberries in a blender and whizz until you get a lovely mush. Push through a sieve to remove the pips.
Add the custard and stir well.
Whip the cream and then combine with the gooseberry mixture to make a marbled effect.
Pour into dishes and chill.