Ingredients
4 tablespoons unsalted butter
1 pound 2 ounces gooseberries (3 1/2 cups) or blueberries (3 3/4 cups), stems removed
1 cup sugar for gooseberries, 1/2 cup for blueberries
3/4 cup heavy cream
Preparation
Melt butter in a large skillet on medium heat, and add berries and sugar. Cover, reduce heat to low, and cook gently, stirring occasionally, until sugar has dissolved and berries have softened, about 5 minutes. Remove pan from heat, and lightly squash fruit with the back of a wooden spoon. Don’t mash to a puree; some texture should remain. Cool completely in the refrigerator before proceeding.
Whip cream to soft but not stiff peaks. Gently fold the cream into the cooled fruit mixture, leaving the mixture marbled. Serve immediately in individual bowls.
