|Ripe gooseberries||1 Quart (fresh, ripe)|
|Honey||1⁄2 Cup (8 tbs)|
|Heavy cream||2 Cup (32 tbs)|
Wash the berries and pick over them carefully, removing blossoms and stems and discarding any berries which are bruised or soft.
Place the fruit in a saucepan, add honey and water, and cook very gently until the berries are soft enough to mash.
Puree in a blender or force through a fine sieve.
Test sweetness and add more honey to taste.
Whip the cream until thick.
Fold the gooseberry puree into the cream, making sure not to overmix.
A marbleized effect is desirable and attractive.