Place the gooseberries in a heavy saucepan, cover and cook over low heat, shaking the pan occasionally, until the gooseberries are tender. Put the gooseberries into a abowl,crush them, then cool completely.
Beat the cream until soft peaks form, then fold in half of the gooseberries.Sweeten and add elderflower cordial or orange flower water. Sweeten the remaining gooseberries.
layer the cream mixture and the crushed gooseberried in four dessert dishes or tall glasses, then cover and chill. Serve with almond cookies.