- 450 grams gooseberries topped and tailed
- 4 tbsp sugar
- 200 millilitres double cream
- 100 millilitres almond yogurt
- 1 handful flaked almonds toasted, optional
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Place the gooseberries and sugar in a saucepan with a splash of water.
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Cook the fruits on a medium heat for 10 minutes or until the sugar has dissolved and the fruit has begun to burst.
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Let the fruit cool before chilling in the fridge for an hour or until cold.
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Whip the cream until just forming stiff peaks.
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Fold in the yogurt gently trying not to knock out all the air in the cream.
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Ripple the cold gooseberries through the cream and yogurt.
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Spoon into dessert glasses and top with the flaked almonds to serve.
Gooseberry varieties
You can use red of green gooseberries for this recipe. The green kind are more tart (the red ones much sweeter). It works well with both. If in doubt, test the gooseberries while they are stewing and see if you need a little more or less sugar. If you've been a bit heavy handed you can always add a splash of lemon juice to bring some of the tartness back!