but The Treat of the Year.
It is very easy to make:-
just cook green gooseberries in very little water,
pass them through a hand-mouli/food-sieve-squasher
to make a fine purée
(this way you don't need to top and tail them),
and put them in the refrigerator.
When they are nice and cold, whip up some
equally-cold cream (up to the same volume,
but less if you prefer). Add a dash of rum to the gooseberries,
fold in the cream, and serve with Demerara sugar on top.
Do not use sugar in the preparation.
* The whole point of this dessert is its combined smoothness,
tartness and sweetness.