Gooseberry Fool

• 1½ pounds gooseberries
• ¼ pint water
• ¼ - ½ pound<

Clean gooseberries and remove stems; wash gooseberries and put them in an enamelled saucepan with water and sugar. Cook until they are quite soft and then rub them through a fine sieve. Mix custard and whipped cream (reserving a little cream for garnish) with the gooseberry purée, and serve in a glas