Gooseberries with Cream

Pick a few handfuls of still green but firm gooseberries; put them into a copper pan with two spoonfuls of hot water and a handful of sugar; let dissolve while tossing, and then press through a sieve; return the puree to the pan, sweeten and reduce to the consistency of a light marmalade, then pour it into a tart dish and leave till cold. Cover it with sweetened whipped cream flavored with lemon, smooth nicely, and decorate the surface with cream pushed through a cornet. The cream can be mixed in with the puree if so desired.