To release the berries from the tops and tails, cut in half, put out, stirring sugar into a thick-walled pot over medium heat 10 minutes, until the formed liquid thickens. Mash the berries with a fork in the sauce and cook for another 2 minutes. Refrigerate at least an hour. Before serving, whip the cream, add sour cream and powdered sugar. Gently spread out the cream and gooseberry lot of layers of glass. You can sprinkle with sweet roasted muesli or cereal.