Cook the gooseberries in a heavy bottomed saucepan over a medium heat until pulpy, 15 to 20 minutes (mash occasionally to help release juices). Press through a sieve to form a purée. Melt the gelatine in a little warm water with a squeeze of lemon juice and stir into the purée. Allow to cool.
Boil the sugar in water until dissolved then remove from the heat and beat in eggs until thick, about 15 minutes. Pour the egg mixture into the purée and mix well. Pour into a dessert dish and allow to set.
Decorate with nuts and cherries if desired and serve chilled.