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A creamy mid-summer dessert.

Ingredients

• 1 lb. fresh gooseberries, topped and tailed

• 2-4 oz caster sugar

• 2 tablespoons water

• 1 teaspoon elderflower cordial (optional)

• ¼ pint double cream

• 2 ½ fl.oz natural yoghurt

Method

1. Put the gooseberries into a saucepan with sugar and water.

2. Cover and cook gently until the gooseberries are soft.

3. Remove from the heat and allow to cool. Rub the fruit through a sieve or puree in a food processor and then sieve to remove the seeds.

4. Stir in the elderflower cordial if desired. Whip the cream to a floppy consistency.

5. Stir the yoghurt into the cold gooseberry puree and lastly fold in the cream.

6. Spoon into 4 individual sundae dishes and serve with crisp sweet biscuits or sponge biscuits.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.