Scottish Cooking, Gooseberry Fool

450g (1lb) Gooseberries
340ml (12 floz) Double cream
25g (1oz) Butter
2 tbsp Sugar

Melt the butter in a heavy saucepan and add the gooseberries and sugar.
Cover the saucepan and cook over a lowe heat until the gooseberries are soft and mushy (approx. ½ hour).
Remove the gooseberries from the saucepan, beat to a pulp with a wooden spoon.
Pass the pulp through a sieve, discarding the skins and pips.
Taste the gooseberries and if too tart add more sugar.
Set aside and allow to cool.
Whip the cream and gently fold into the gooseberry pulp.
Divide equally into small glasses.
Chill for at least one hour before serving.

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