250g gooseberries topped and tailed
3 tbsp caster sugar
200g Greek yogurt
1-2 tbsp icing sugar
1 tsp vanilla extract
200ml double cream
Put the gooseberries and caster sugar in a pan with a splash of water.
Heat gently stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a fork until pulpy. Cool then place in the fridge until cold.
Put the yoghurt in a bowl , add the icing sugar and vanilla and beat until smooth. Gently whisk in the cream ( it will thicken as you whisk ). Fold in the gooseberries then spoon into dishes to serve.
Chill in the fridge until ready to serve.
Serve with a chilled cream sherry