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  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
 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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