Combine the gooseberries, concentrated cordial, sugar and lemon zest in a medium sauce pan. Place the pan on the hob and cook over a medium heat for 10-12 minutes until the fruit has softened.

Process or blend the fruit with the liquid to a puree, pour it into a dish, cover and chill for 1 hour.

Combine the yogurt with the chilled gooseberry puree and pour into the stoneware dish. Place into the freezer for 3-4 hours or until the mixture has become solid.

Cut the frozen yogurt into squares, place the pieces into a food processor and blend until smooth.

Decant the mixture into the ramekins and refreeze for 1-2 hours until firm. Note-Remove from the freezer and allow to stand for 5 minutes before serving. If the ice cream has been frozen for longer it will require more time to soften.

Serve the ice cream decorated with slices of fresh pear.

Cook's Notes

Choose an authentic full fat thick Greek yogurt like Total/Fage, lower fat Greek style yogurts will produce a less creamy finish and result in a more acidic taste.

If you do not have a food processor stir the ice cream several times throughout the freezing process to break down the ice crystals as they form.

If you have an ice cream maker continue as per manufacturer's instructions from stage 2.