Chinese Gooseberry Cream
Ingredients| 1 cup cooked chinese gooseberry pulp |
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Method: 1. Beat the egg yolks well. Add the salt, cornflour and
vanilla and after stirring add the milk gradually, continuing to stir.
2. Cook the mixture over boiling water until it thickens and stir in
half the sugar.
3. Beat the egg whites until they are stiff and whilst beating add in
the rest of the sugar.
4. When the yolk mixture has cooled, fold in the egg whites, the
pulped gooseberries, and the whipped cream.
5. Pour the mixture into a serving bowl and place sliced gooseberries
around the top.
SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 6/93
Servings: 6
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