Contributed by: Lindy
A nice lite summer dessert.
- 1 lb. gooseberries (2 1/2 cups)
- 1/2 cup sugar
- 1cup whipping cream
- sprigs of fresh rosemary for garnish
Top and tail berries. Place in saucepan and cover with water.
Simmer 5 min. Drain.
Puree in blender with sugar. Whip cream in med. bowl until stiff. fold in puree.
Spoon into parfait glasses. Garnish with rosemary sprigs and a few whole gooseberries.