Combine the water and sugar in a saucepan, place over medium-high heat, and cook, stirring occasionally, until the sugar dissolves and the mixture turns into a light caramel. Add the gooseberries, lemon juice, and salt. Continue to cook over medium heat until you have a nice, thick syrup and the berries begin to burst, 3 to 4 minutes. Scrape into a bowl and allow to cool to room temperature.
Scoop 2 tablespoons of the gooseberry compote onto each of 4 plates and serve with the Robiola.
