Ingredients
Scale
- 3 ½ cups gooseberries, top and tailed (about 500g)
- 6 tbsp caster sugar (about 42g)
- 1 ½ cups Greek yogurt (about 400g)
- 3 tbsp icing sugar (about 24g)
- 1 tsp vanilla paste (about 5ml)
- 1 ¾ cups double cream (about 400ml)
Instructions
- Combine gooseberries and caster sugar in a saucepan with a splash of water; heat until simmering.
- Mash the berries into a chunky puree and let cool.
- Whisk Greek yogurt, icing sugar, and vanilla paste until smooth.
- Add double cream to yogurt mixture and whisk gently until slightly thickened.
- Fold in the cooled gooseberry puree, maintaining a ripple effect.
- Spoon into ramekins or glasses and chill before serving.
Notes
Select ripe gooseberries for the best flavor.
Whisk double cream until it holds soft peaks for a light texture.
Can substitute gooseberries with raspberries or blueberries for a twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: British
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 3
- Protein: 5
- Cholesterol: 40