You could almost pass this off as a gooseberry fool and not let on to your dinner guests till afterwards. You could also use red tomatoes in the same way or vary the spice using vanilla or simply lemon zest.
800g green tomatoes, peeled, cored, seeded and roughly chopped
20 cardamom seeds, podded and black seeds reserved
450g caster sugar or more if necessary
150ml double cream
150ml thick Greek yoghurt
To peel the tomatoes, drop them into boiling water and remove when the skins start to split (after a minute or so). When they're cool enough to handle, peel the skins. They should come off easily with a small knife. Put the tomatoes in a pan with 300g of the sugar and cardamom seeds, simmer on a low heat for 15 minutes until the tomatoes have softened but not completely puréed. Remove from the heat and put to one side to cool.
Whip the cream with the rest of the sugar then gently fold in the Greek yoghurt and half the tomato mixture. Spoon the mixture into glasses or coupes and spoon the rest of the tomato mixture on top.