Place the gooseberries in a saucepan; add water and 50g caster sugar. Cook over low heat until berries have broken down, 10 to 15 minutes; leave to cool.
Divide ginger biscuit crumbs between 4 glasses, reserving 4 tablespoons.
Whip the yoghurt, cream and remaining 25g sugar in bowl until soft peaks form. Spoon cream mixture into glasses; top with gooseberry sauce. Sprinkle glasses with remaining biscuit crumbs and serve immediately.