Method

1. For the Irish panacotta: soak the carrageen moss in lukewarm water for 15 minutes. Drain and place in a saucepan with the milk, 1 tablespoon of the sugar, the lemon zest and vanilla pod. Bring to the boil, then reduce the heat and simmer for 30 minutes or until it thickens to the consistency of yogurt.

2. Strain through a sieve into a bowl, pushing the natural gelatine from the carrageen moss through the sieve. Put the egg yolks in a bowl and beat in 3 tablespoons of sugar. Whisk in the strained milk mixture.

3. Whisk the egg whites until they form stiff peaks then fold them into the mixture with a metal spoon. Use a figure of eight movement to get rid of any blobs of egg white.

4. Fill 6 little pots with the mixture and chill in the fridge for about 1 hour or until set.

5. For the stewed gooseberries: heat the sugar with the water in a saucepan and then add the gooseberries. Leave to simmer gently for 3-4 minutes.

6. Serve the pots with stewed gooseberries on top.