Recipe - Chinese Gooseberry Cream

1 cup Cooked Chinese gooseberry
pulp
2 Eggs
1 cup Boiled milk
1 tablespoon Cornflour
One half teaspoon Vanilla
3 ounce Sugar
One half cup Whipped cream
1/8 teaspoon Salt

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 cut or sliced up 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini