Photograph: Jonathan Gregson
- 600 g gooseberries, topped
- 75 g caster sugar
- juice of ½ orange, to taste
For the almond mascarpone:
- 50 g whole blanched almonds
- 250 g tub mascarpone
- 1 - 2 tbsp icing sugar
- 3 - 4 tbsp milk
Preheat the oven to 180°C, fan 160°C, gas 4. Scatter the almonds over a baking tray and toast in the oven for 7-8 minutes until lightly golden; tip on to a plate and leave to cool.
Line the baking tray with non-stick baking paper and scatter the gooseberries over the paper. Sprinkle with the sugar and 3 tablespoons of water; cover with foil. Bake for 20 minutes or until cooked – test by peeling back the foil and squeezing the berries; they should feel soft. If they don't, put them back in for an extra 5 minutes.
When the gooseberries are ready, tip them into a sieve, catching the juice in a bowl underneath. Reserve a handful of the gooseberries for serving. Whiz half of the remaining gooseberries in a food processor until smooth. Fold into the rest of the whole berries with nearly all the cooking juices and the orange juice, to taste; chill. Reserve the rest of the cooking juices to serve.
Tip the mascarpone into a bowl and stir in the icing sugar to taste. Lightly crush the toasted almonds in a tea towel with a rolling pin, fold them into the mascarpone and add milk to achieve a 'dropping' consistency; chill.
To serve, divide the compote among 6 glasses or ramekins, top with the almond mascarpone, finish with some reserved gooseberries and a drizzle of the juices.
Get ahead: make the compote a few days ahead; chill. Toast and crush the almonds the day before; add to the mascarpone just before serving.