Title: Chinese Gooseberry Cream
Categories: Nz Dessert
Yield: 6 Servings

1	c	Cooked Chinese gooseberry pulp
2		Eggs
1	c	Boiled milk
1	tb	Cornflour
1/2	ts	Vanilla
3	oz	Sugar
1/2	c	Whipped cream
1/8	ts	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 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

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