Gooseberry season is upon us and our three bushes have given us a decent harvest. We have two varieties so some are green and very tart and others are pink and sweeter. I mix them up when I use them.
I top and tail 250 g of gooseberries and put them in a pan with three tablespoons of caster sugar. I heat gently to dissolve the sugar well and simmer until the fruit break down and becomes rather pulpy. I help that by mashing them gently with the back of a fork. Then I leave it to cool completely by placing it in the fridge.
I whip 200 ml of double cream till quite stiff then add 200 g of Greek yogurt, 2 tablespoons of icing sugar and 1 teaspoon of vanilla essence. I beat it all till smooth and stir in the cold gooseberries. I like to serve it in coffee cups for the ideal portion size. It sets a little more if you keep it in the fridge until you are ready to tuck into it.
This indulgent, creamy dessert is perfect on its own or perhaps with a tiny piece of shortbread or a light, crunchy biscuit.