Cook the gooseberries gently with the honey in 150 ml (1/4 pint) water in a covered pan until soft.

Meanwhile, soak the gelatine in the remaining water in a bowl over hot water.

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.

Fold the yogurt through the cooled fruit puree. Turn into four individual glass dishes, refrigerate to set.