Cook the gooseberries with 50 g/2 oz of the sugar and a little water for
about 15 minutes until soft, then puree in a food processor or blender.
Mix the custard powder with the remaining sugar and a little of the milk.
Bring the remaining milk to the boil, pour on to the custard mixture then
return to the heat and stir until the custard boils and thickens. Leave to
cool. Mix together the custard, gooseberry puree and hazelnut yoghurt,
pour into individual glasses and decorate with the chopped hazelnuts.
Serve with shortbread biscuits.