Ingredients
- 1 c. Cooked Chinese gooseberry pulp
- 2 x Large eggs
- 1 c. Boiled lowfat milk
- 1 Tbsp. Cornflour
- 1/2 tsp Vanilla
- 3 ounce Sugar
- 1/2 c. Whipped cream
- 1/8 tsp Salt
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Chinese Gooseberry Cream
Servings: 6
Directions
- Method: 1. Beat the egg yolks well. Add in the salt, cornflour and vanilla and after stirring add in the lowfat milk gradually, continuing to stir.
- 2. Cook the mix over boiling water till it thickens and stir in half the sugar.
- 3. Beat the egg whites till they are stiff and whilst beating add the rest of the sugar.
- 4. When the yolk mix has cooled, mix in the egg whites, the pulped gooseberries, and the whipped cream.
- 5. Pour the mix into a serving bowl and place sliced gooseberries around the top.
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