Top and tail the gooseberries by pinching the stem and flower end away. Rinse well.
Place in a saucepan with sugar and 2 tablspeoons water, cook gently stirring occasionally, until the gooseberries are very soft and tender, about 10 minutes.
Use a draining spoon and remove a spoonful of the gooseberries and set aside. Purée the remaining gooseberries and then push through a nylon sieve, then stir in the gin if using. Allow to cool.
Whip the cream until it is just standing in soft peaks, fold in the gooseberry purée. Spoon into glasses. Chill for at least 1 hour or until required.
Spoon the reserved gooseberries on top just before serving.
Notes
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only.