MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE GOOSEBERRY CREAM
  Categories: New zealand, Pudding
       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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