Whip up this yoghurt-based fruity syllabub dessert in only 20 minutes – great for a last minute dinner party
Prep:10 mins
Serves 4
250g gooseberry, topped and tailed3 tbsp caster sugar200g Greek yogurt1-2 tbsp icing sugar1 tsp vanilla extract200ml double cream
STEP 1Put the gooseberries and sugar in a pan with a splash of water. Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst. Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.STEP 2Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth. Gently whisk in the cream (it will thicken as you whisk so don’t overdo it). Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.
