|Gooseberries||12 Ounce, washed (350 Gram, Fresh Ones)|
|Sugar||2 Ounce (50 Gram)|
|Double cream||5 Fluid Ounce (142 Milliliter, Carton)|
Put the gooseberries in a separator or ovenproof dish, sprinkle with the sugar and cover with foil.
Put the trivet in the pressure cooker, add 300 ml (1/2 pint) water, and stand the separator or dish on the trivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4 minutes.
Reduce pressure slowly.
Puree the fruit through a sieve.
Leave the puree to cool - there should be about 300 ml (1/2 pint).
When the puree is cold, whip the cream and egg white together until light and frothy and fold it into the gooseberry puree.
Put the fool in individual glasses and top each with a glace cherry.
Serve with shortbread or ginger biscuits.
If an electric blender is to be used to puree the fruit, top and tail the gooseberries before cooking.