Gooseberry Fool

1 pint gooseberries, stemmed
Sugar
2 - 3 tbsp water
1 cup heavy cream, whipped

Put the gooseberries in a non-reactive saucepan with 1/4 cup of sugar and the water. Cook very gently until the gooseberries are thoroughly done and soft enought to mash. Put them through a sieve or food mill and add sugar to taste. Fold the gooseberry puree through the whipped cream. Chill for several hours.