450g/1lb gooseberries, topped and tailed
125g/4oz/½ cup caster (superfine) sugar
1 tbsp elderflower cordial
250g/9oz/1 cup mascarpone
150ml/¼ pint/scant ⅔ cup thick Greek yogurt
1 Put the gooseberries, sugar, elderflower cordial and 1 tbsp water in a pan. Cook gently over a low heat, stirring occasionally, for 10 minutes or until the gooseberries are soft. Set aside to cool.
2 Blitz the fruit in a blender or food processor. Pass the purée through a sieve to remove the pips.
3 Gently stir the mascarpone into the gooseberry purée and fold in the yogurt.
4 Spoon into four glasses and chill in the refrigerator until ready to serve.