Puree the gooseberries with their juice
in a blender or food processor. Sprinkle the gelatin over the water in
a small bowl and leave to soften for 5 minutes. Stand the bowl in a
pan of hot water and stir until the gelatin has completely dissolved.
Blend the cornflour with a little of the milk and the sugar in a
saucepan. Stir in the remaining milk. Bring to the boil and cook for 2
minutes, stirring all the time. Stir in the gooseberry puree, the
gelatin and a few drops of green food coloring. Leave until cold and
on the point of setting. Whip the cream. Fold half into the gooseberry
spoon into the flan case (pie shell). Chill until set. Decorate with
swirls of the remaining whipped cream before serving.