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.
