I'm sure we've all got our favourite version of this, but here's mine.
Makes 2 very generous (greedy husband) helpings:
150g/6 oz gooseberries, small, hard & green
sugar to taste
a slosh of elderflower cordial
150 ml double cream
150 ml greek yoghurt
Cook the goosegogs with a small amount of water & however much sugar you like. I probably used about 40g (ish). Stir to a pulp & add elderflower cordial (hint: as it doesn't keep forever in liquid form, I freeze my elderflower cordial in ice-cube bags, then just add about 3 to this recipe or to a glass of water for the usual drink). Leave to cool.
Whip the cream to the soft peak stage, fold in the yoghurt and goosegogs. Put into dishes & chill in the fridge for an hour or however long you can bear to wait.
Variation: great with rhubarb, but substitute a tablespoon of rosewater for the elderflower cordial.
