Wash and pat dry gooseberries.

Chop it into pieces and deseed them.

Put the gooseberries and sugar in a pan with a little water.

Heat gently, stirring in between, then bring to a simmer and cook until the gooseberries softens.

Squash the gooseberries with a potato masher or back of the spoon until pulpy.

Cool and then chill in the fridge.

In a bowl mix yogurt, icing sugar and vanilla. Beat until smooth.

After that gently whisk in the cream.

It will thicken as you whisk so don't overbeat it.

Now gently fold the chilled gooseberries pulp in the whisked cream. Reserve some for garnish.

Spoon it in serving glasses.

Garnish with reserved gooseberry pulp and mint sprig.

Serve chilled