<p>1. Top and tail 450g of sharp cooking gooseberries. Tip them in a pan with 3 or 4 heaped tbsp of sugar and one or two of water, then bring to the boil.&nbsp;</p><p>2. Simmer for 10 minutes until the fruit has burst.&nbsp;<span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">Crush with a fork.&nbsp;</span><span class="Apple-style-span" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); ">Cool then chill.&nbsp;</span></p><p>3. Whip 125ml double cream till thick, but stop before it will stand in peaks. It should sit in soft folds.</p><p>4. Fold together the cream, yoghurt and gooseberries.</p><p>5. Serve in glass bowls</p>