Top, tail and wash the gooseberries.
Warm a large pan to a moderate heat and add the 75g of casrter sugar to the prepared gooseberries. Cook stirring for 8-10 minutes until the berries can be squashed or mashed with a fork or spoon.
Pour on to a tray and allow to cool in a fridge.
Whisk in a bowl the yoghurt, elderflower cordial and icing sugar until smooth.
Stir the double cream through, this will thicken as it is stirred so be careful not to over whisk.
Preheat the oven to 180'C.
Mix the flour, butter, salt and icing sugar together with your fingers until it becomes a crumble.
Use your hands to gently make it into a dough. Roll into a cylinder using cling film and then place in the fridge for 15 minutes.
Once cool, cut the cylinder into discs around 5mm thick. Place on a baking sheet and bake for 12 to 15 minutes.
Once golden brown, use a pastry cutter to trim into perfect circles and dust with caster sugar whilst still warm.
Place the biscuits on a cooling rack to cool.
Fold the berry mix through the cream until rippled.
Spoon into chilled glasses and serve with any remaining syrup drizzled on the top and the short bread on the side
«The trimmings of the short bread can be crumbled on top to finish. Most seasonal acidic fruit will go well in this classic simple dessert.»