500g gooseberries
75 g caster sugar
A little water
250g mascarpone
1tbs Greek yoghurt
50g slivered almonds
2-3 tbs elderflower cordial
1-2tbs icing sugar
First cook down the gooseberries in a pan with the water and caster sugar til broken down and slightly jammy .. 5-8 mins. Set aside to cool then remove a few of gooseberries for decoration and blitz the compote til smooth.
In a saucepan toast the almonds on a high heat making sure they don't burn - then cool on a plate.
In a bowl whisk the mascarpone adding the icing sugar ( to your preference)the Greek yoghurt then loosen this mixture with the cordial .crush 2/3 of the almonds ( keeping some back for decorations and add to the cream .
Pour a little cooled compote into 2-4 mini glasses. Then dollop a spoonful of the almond cream on top. Decorate with the gooseberry and some toasted slivered almonds and serve with glasses of iced muscat .