gooseberry cream
- Categories
- Fruit
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pint | Gooseberries, stemmed |
| 1 tablespoon | Butter |
| ¼ cup | Sugar |
| 4 | Egg yolks |
Boil the gooseberries very quickly in just enough water to cover them. Stir in the butter when the gooseberries become soft, then press them through a sieve. While the pulp is hot, sweeten it with sugar to taste and then beat in the egg yolks. Serve in cups or glasses.
Source: Time-Life "Good Cook" series: Fruits
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