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Recipe: Chinese Gooseberry Cream
Similar Categories: Chinese, Gooseberry, Cream
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
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.
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
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.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Chinese, Gooseberry, Cream
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