Recipe - Gooseberry Curd

1 pt Gooseberries
2 tablespoon Water
One half cup Sugar
2 tablespoon Unsalted butter
2 Eggs
1 Egg yolk

Rinse the gooseberries and put them in a noncorroding saucepan with the
water. Cover and cook over low to medium heat, stirring occasionally, for
about 20 minutes, or until the gooseberries are very mushy. Puree them
through a food mill or a strainer. You should have about 1 One fourth cups of
puree. Stir the sugar and butter into the warm puree and heat, stirring
constantly. Whisk the eggs and the egg yolk just until mixed, then whisk
in a little of the hot gooseberry mixture to heat the eggs. Return to the
pan and cook over low heat, stirring constantly, until the mixture is well
thickened, and has reached a temperature of 170 F. Pour into a container,
cover, and chill. Use this to fill small tartlets, garnishing them with
rosettes of creme de Chantilly; or fill a 9inch prebaked tart shell with
the curd and pipe rosettes of creme Chantilly over the top, leaving a small
spot uncovered in the center so the curd will show. This also makes a
delicious filling for cakes. Like most highacid fruit curds, this will
keep at least two weeks in the refrigerator. Creme Chantilly: Whip the
amount of cold fresh cream needed for your recipe until it mounds softly
and will just barely hold its shape. The volume will approximately double
after it is whipped. There should be no hint of graininess, which is the
first sign that the cream is overbeaten and turning to butter. Stir in
vanilla and sugar to taste. Or you may flavor the cream with spirits or
liqueurs, wine, fruit purees or jams, or the reduced liquid from poached
fruit.

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