1. Combine the sugar and water in a small saucepan. Place over high heat and bring to a boil. Cook until the sugar is dissolved and the syrup is pale amber, about 5 minutes. Add 11/4 cup of the gooseberries and reduce the heat to medium. Cook 3 to 4 minutes or until the gooseberries are just softened but holding their shape. Remove from the heat and cool completely.
2. Pour the cream into a medium bowl and whip to stiff peaks. Using a rubber spatula, gently fold the cooked goose-berries and syrup into the whipped cream. Place a few of the reserved fresh berries in the bottom of four small serving glasses or bowls. Fill the glasses with the whipped-cream mixture and pour a tablespoon of elderflower liqueur over each serving. Top with some crushed gingersnap cookies. Garnish with the remaining reserved goose-berries and a few leaves of mint or shiso. Serve immediately.
Makes 4 servings
Learn More: Chef Edward Lee's take on gooseberries and currants.