Title: Chinese gooseberry cream
 Categories: New zealand, Desserts
      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.