450 g (1 lb) gooseberries, topped and tailed
90 ml (6 tbsp) thick honey
150 ml (1/4 pint) water; plus 30 ml (2 tbsp)
10 ml (2 tsp) powdered gelatine
green food colouring (optional)
150 g (5 oz) carton hazelnut yogurt
1. Cook the gooseberries gently with the honey in 150 ml (1/4 pint) water in a covered pan until soft.
2. Meanwhile, soak the gelatine in the remaining water in a bowl over hot water.
3. While still warm, puree the fruit and juices with the soaked gelatine in a blender. Sieve to remove all the seeds, add a drop of food colouring (if wished) to tint a pale green and then cool.
4. Fold the yogurt through the cooled fruit puree. Turn into four individual glass dishes, refrigerate to set.