Pull off the tops and tails of the gooseberries. In a heavy frying pan, cook the berries and 100g sugar over medium heat, stirring occasionally until liquid is thickened, about 5 minutes. Simmer the mixture while mashing with a fork to a coarse puree for about 2 more minutes. Chill, covered for about an hour, until cold.
Beat double cream with yoghurt in an electric mixture until it holds soft peaks. Add 4 tablespoons sugar and continue to beat until the cream just holds stiff peaks. Fold the chilled puree into the cream until combined well. Pour mixture into individual glasses or ramekins. Garnish with additional whipped cream or yoghurt, if liked, and chill until serving.
I agree with fam.cman. I put 300ml of mock cream in + 6tbs yoghurt. Also 4 drops of vanilla essence to the gooseberries. I simmered the gooseberries to render to a wet porridge consistency. Very nice though! - 16 Jul 2014