Ingredients
1 lb gooseberries
3/4oz caster sugar
8oz double cream
5oz plain yoghurt
A few drops vanilla essence
1 teaspoon icing sugar
6 dessertspoons demarara sugar
Preparation
Poach the goosberries in a saucepan with the caster sugar; keep them whole by poaching gently; add more sugar if preferred. Cool. Spoon the gooseberries, in a little juice, into 6 ramekin dishes. Beat the yoghurt and cream together until they form soft peaks, fold in the vanilla essence and the icing sugar and spoon the mixture on top of the gooseberries. Sprinkle a dessertspon of demarara sugar over the top of remekin. Cover with cling film and refrigerate for several hours. The sugar forms a nice crunchy topping.
