1. In a covered pan, cook the gooseberries with 1-2 tablespoons of water until soft.

2. Pass the cooked gooseberries through a mouli or sieve, to pure them. Stir in the cordial and taste for sweetness. Add the sugar as needed.

3. Half an hour before serving, whip the cream until stiff, but not rigid. Fold the cream into the pure, and then chill until needed.

4. Serve the fool with almond thins or sponge fingers.