Ingredients

250g gooseberries topped and tailed

3 tbsp caster sugar

200g Greek yogurt

1-2 tbsp icing sugar

1 tsp vanilla extract

200ml double cream

Method

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