Chinese gooseberry cream

6 servings

Ingredients

Quantity Ingredient
1 cup Cooked Chinese gooseberry pulp
2 Eggs
1 cup Boiled milk
1 tablespoon Cornflour
½ teaspoon Vanilla
3 ounces Sugar
½ cup Whipped cream
⅛ teaspoon Salt

Directions

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

Related recipes