Gooseberry cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pint | Gooseberries, stemmed |
| 1 | tablespoon | Butter |
| ¼ | cup | Sugar |
| 4 | Egg yolks | |
Directions
Boil the gooseberries very quickly in just enough water to cover them. Stir in the butter when the gooseberries become soft, then press them through a sieve. While the pulp is hot, sweeten it with sugar to taste and then beat in the egg yolks. Serve in cups or glasses.
Source: Time-Life "Good Cook" series: Fruits
Related recipes
- Berries and cream
- Chinese gooseberry cream
- Gooseberry and strawberry jam
- Gooseberry burnt creams
- Gooseberry cheese
- Gooseberry comp“te
- Gooseberry curd
- Gooseberry custard (english)
- Gooseberry custard(english)
- Gooseberry fool
- Gooseberry fool - light
- Gooseberry jam
- Gooseberry jelly
- Gooseberry pie
- Gooseberry pie #1
- Gooseberry pie #2
- Gooseberry pie #3
- Gooseberry relish
- Gooseberry sauce (spiced)
- Gooseberry whip