Categories: Fruits, Preserve 
      Yield: 1 servings 
  
      1 pt Gooseberries                        2 tb Unsalted butter 
      2 tb -Water                              2    Eggs 
    1/2 c  Sugar                               1    Egg yolk 
  
  Rinse the gooseberries and put them in a non-corroding saucepan with the 
  water.  Cover and cook over low to medium heat, stirring occasionally, for 
  about 20 minutes, or until the gooseberries are very mushy.  Puree them 
  through a food mill or a strainer.  You should have about 1 1/4 cups of 
  puree. 
   
  Stir the sugar and butter into the warm puree and heat, stirring 
  constantly.  Whisk the eggs and the egg yolk just until mixed, then whisk 
  in a little of the hot gooseberry mixture to heat the eggs.  Return to the 
  pan and cook over low heat, stirring constantly, until the mixture is well 
  thickened, and has reached a temperature of 170 F.  Pour into a container, 
  cover, and chill. 
   
  Use this to fill small tartlets, garnishing them with rosettes of creme de 
  Chantilly; or fill a 9-inch pre-baked tart shell with the curd and pipe 
  rosettes of creme Chantilly over the top, leaving a small spot uncovered in 
  the center so the curd will show.  This also makes a delicious filling for 
  cakes.  Like most high-acid fruit curds, this will keep at least two weeks 
  in the refrigerator. 
   
  Creme Chantilly: Whip the amount of cold fresh cream needed for your recipe 
  until it mounds softly and will just barely hold its shape.  The volume 
  will approximately double after it is whipped.  There should be no hint of 
  graininess, which is the first sign that the cream is overbeaten and 
  turning to butter.  Stir in vanilla and sugar to taste.  Or you may flavor 
  the cream with spirits or liqueurs, wine, fruit purees or jams, or the 
  reduced liquid from poached fruit. 
   
  Source: Chez Panisse Desserts - by Lindsey Remolif Shere Random House - New 
  York  (ISBN: 0-394-53860-9) Typos by: Karen Mintzias