Gooseberry crunch fools

Put the gooseberries in a pan with 4 tbsp granulated sugar and 1 tbsp water. Heat, stirring, until the berries have collapsed (about 6-8 minutes). Crush with the back of a fork and set aside to cool.

Meanwhile, put the remaining 3 tbsp granulated sugar in a small frying pan with the brown sugar, ginger and a pinch of sea salt. Set over a low heat and melt, swirling the pan a little to help it along. When almost all of the sugar has completely melted (it may take a while so be patient and don’t stir it), add the oats; stir them through the caramel with a fork. Tip onto a sheet of parchment (don’t worry if it clumps together).

Whip the yogurt, cream and vanilla to soft peaks with a balloon whisk. Ripple through the cool gooseberries, then spoon into glasses or ramekins. Top with clusters of the caramelised oats just before serving.