Greek Yogurt panna cotta with gooseberry and elderflower puree

A light creamy dessert with tangy gooseberries - for me, one of the great tastes of summer. A healthier alternative to making panna cotta the traditional way with cream.

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   To make the puree, preheat the oven to 160 degrees C. Wash the gooseberries and trim the tops and bottoms with a pair of scissors. Put them into a shallow baking dish, sprinkle with the 1 tbsp of sugar, and add the cordial and water. Give it a stir, then place in the oven for 15 minutes. Remove, mash slightly with a fork to check that they are soft, and put to one side to cool.
   To make the 'panna cotta', sprinkle the gelatine / agar agar onto 50ml hot water (from the kettle) and stir well. Leave to dissolve for a couple of minutes.
   Put the milk, sugar and vanilla extract into a small saucepan and bring to the boil. As soon as it starts to boil, take off the heat. Add the dissolved gelatine / agar agar and whisk (just with a metal or plastic hand whisk). Then add the Greek yogurt. Whisk again, then pour into 2 ramekin dishes, or 125 ml pudding / dariole moulds.
   Place the filled ramekins / moulds in the fridge for 4 hours +.
   When the gooseberries have cooled, blend into a puree using an electric hand blender or liquidiser and transfer to a jug. Keep in the fridge until you are ready to serve.
   When you are ready to serve, if using moulds, put a little boiling water into a small bowl and place the mould into it for 20 seconds, then remove and turn upside down onto the serving dish.
   Serve the 'panna cotta' with the puree.