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For the compote, wash all the berries and remove the stalks from the gooseberries. Reserving a few raspberries for decoration later, add all the remaining fruit to a saucepan along with the sugar, 2 tbsp water and a squeeze of lemon juice.
Pull the leaves from the sprigs of thyme and add to the saucepan. Cook on a medium heat until bubbling, using a fork to mash the berries into a pulp, for 4-5 minutes until thickened but still with chunks of fruit. Transfer the compote to a bowl and chill in the fridge for at least 30 minutes.
In a mixing bowl, whisk the double cream to soft, light peaks. Add the yoghurt and stir until the mixture is smooth. Chill in the fridge for at least 20 minutes.
On a low heat, gently toast your pecan nuts in a dry frying pan until fragrant. Move the nuts about in the pan whilst toasting to prevent them from burning.
When ready to serve, divide your compote into four glasses or dessert bowls. Layer each with the cream mixture and decorate with the remaining raspberries and the toasted pecan nuts.
From the larder