Put the gooseberries in a saucepan with
the water and sugar. Heat gently, stirring, until the sugar dissolves,
then cover and simmer gently until the gooseberries are very soft.
Puree in a blender or food processor. Leave until cold. Whip the cream
until peaking. Fold in the pureed gooseberries. Spoon into glasses and
chill for 1-2 hours before serving.