Russian Gooseberry Cream Recipe

In a medium sized saucepan, bring the goosebarries, elderflowers if you are using them, water, wine and lemon rind to the boil over moderate heat.
Reduce the heat to low and simmer, stirring occasionally, for 20 minutes or until the gooseberries are soft.
Remove the pan from the heat.
Using the back of a wooden spoon, rub the gooseberry mixture through a strainer into a bowl.
Discard the pulp left in the strainer.
Rinse and thoroughly wipe dry the saucepan.
Return the puree to the saucepan.
Add the sugar and place the pan over low heat.
Using the wooden spoon, stir the puree mixture until the sugar has dissolved.
Remove the pan from the heat.
Beat the egg yolks into the gooseberry mixture and set it aside to cool to lukewarm.
In a medium sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Set aside.
With a metal spoon, fold the egg whites into the gooseberry mixture.
Pour the gooseberry mixture into a large glass serving bowl or individual serving dishes.
Set aside in a cool place for 1 hour or until the cream has set.
Either serve immediately or chill the cream in the refrigerator until required.