1 ½ pounds gooseberries
½-1 cup sugar
Custard (see below)
Clean gooseberries and remove stems; wash gooseberries and put them in an enamelled saucepan with sugar and water to cover. Cook until they are quite soft. adding more water if necessary, and then rub them through a fine sieve. Mix custard and whipped cream (reserving a little cream for garnish) with the gooseberry puree, and serve in a glass bowl or in individual glasses. Garnish with whipped cream. Serves 4 to 6.
To make custard: combine 2/3 cup milk with 1 teaspoon cornstarch and sugar to taste in the top of a double boiler. Bring to a boil. Stir in 2 well-beaten egg yolks which you have mixed with a little of the hot mixture, and cook over water, stirring constantly with a wooden spoon, until custard is thick and smooth. DO not let the mixture boil. Flavor to taste with vanilla extract. Strain and cool.
© Robert Carrier 1966. Publishers GROSSET & DUNLAP New York, Carton manufactured in Great Britain. Cards printed in the Netherlands.
Gooseberries are terribly hard to find these days!