METHOD
 
 1. Melt the butter in a saucepan and mix in the biscuit crumbs. Allow to cool.
 
2. Meanwhile, place the gooseberries and water in a pan, cover and simmer gently for 10-15 minutes until soft. Stir in the sugar then pass through a sieve. Leave to cool.
 
3. Fold the whipped cream into the gooseberry puree and spoon half the mixture into the base of 6 individual glasses. Top with half the biscuit crumbs then repeat the layers. Chill before serving..