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Ingredients
Wash and then puree goose berries. Run through sieve to de-seed.
Stew the berries: Place gooseberries, sugar, and water in a saucepan. Cover and simmer over medium-low heat for 6 to 8 minutes.
Cool: Let the compote cool completely.
Prep the ginger crunch: Crush the ginger snaps using a rolling pin or food processor. For a buttery crumble base, mix the crumbs thoroughly with the melted butter.
Whip the cream: In a large bowl, whisk the heavy whipping cream until soft peaks form.
Create the ripple: Fold the cooled gooseberry compote into the cream mixture.
Assemble and chill: Divide half of the ginger snap crumbs among 4 serving glasses. Spoon the fruity fool mixture over the top. Spray whip cream. Repeat and then end a whip cream layer dusted with cookies.
Chill in the refrigerator for 1 to 2 hours before serving.