1/2 mug of liquid (you can use water, apple juice, or a splash of diluted elderflower cordial)
1/2 mug of cream
1/2 mug of natural or Greek yoghurt
Pop the gooseberries in a pot. Add sugar and liquid - the gooseberries have loads of juice in them, which will come out when you start cooking, hence the small amount of liquid needed.
Bring the gooseberries to the boil and let them bubble away until the little green berries start to pop. Cook for a touch longer to thicken the juices. Set aside to cool.
Whip the cream with a whisk or handmixer until thick and glossy. Gently fold in the yogurt, adding it little by little. Layer the cooled gooseberries (and a bit of the syrup) with the creamy mix. Fold together if you like. Chill until ready to serve.