|Gooseberries||1 Quart (5 Cups)|
|Orange juice||2 Tablespoon|
|White sugar||1 Cup (16 tbs)|
|Heavy cream||2 Cup (32 tbs)|
Top and tail gooseberries.
Place the gooseberries and orange juice in a saucepan over low heat.
Cover and cook 30-40 minutes or until the berries are tender.
Stir and mash them as they cook.
Simmer uncovered until it dissolves.
Taste, add more sugar if desired.
Pass through a sieve.
Just before serving, whip the cream.
Gently fold the chilled gooseberry puree into the cream, leaving swirled traces of cream and fruit.
Pour into a glass compote or bowl.