My next way to use the gooseberries was to make some gooseberry fool - or Red Gooseberry Fool as I was using the red fruit.
50g/ 1lb red gooseberries
75g/ 3oz caster sugar
500g tub fresh custard, chilled (or make your own in advance)
150ml double cream
Whizz in a blender until you have a mushy liquid.
Pass this through a sieve. Discard pips, stalks, etc. You should be left with a lovely smooth sauce.
Allow to cool thoroughly and then chill.
Mix chilled gooseberry sauce with the custard, swirling both together. Then chill again.
Whip cream and re-chill.
Add a small amount of gooseberry mixture to the cream to loosen it.
Then mix all together, folding the cream in to keep it light.