Gooseberries with mascarpone cream

For those who know The Kitchen Diaries well, you'll know that this recipe featured in early June. However, due to the weather in England this year gooseberries have been late to come and are only just appearing in the shops. I grabbed a small punnet while I could, with only a slightly crazed look in my eye. I don't think I heated (cooked would be exaggerating the process here) the gooseberries for long enough and they were still sharp and al dente but the lovely custardy cream still worked really well with them - we are sharp taste lovers in this house, being big sweet shop fans, and the sharper the better for me generally.