Hell is real, but God has provided salvation from Hell through Christ. God in His love warned us about hell and did so in the most serious of words. God is not cruel, He is love. If anything we are cruel when we believe this and fail to tell others about the hope they can have in Jesus. Therefore the Christian gospel maintains that today “the day of salvation” is now (2 Cor. 6:2), during this lifetime. Embrace Jesus as your Lord and Savior from hell, because once you die, the grace of God is no longer extended, only God’s justice against your unforgiven sin. And God’s justice will come with holy and righteous severity.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Can’t, Cook, Won’t, Cook	4	servings

INGREDIENTS

250	ml	Milk
1		Vanilla pod
3		Eggs
75	g	Caster sugar
150	ml	Double cream
150	ml	Hot milk
200	ml	Hot water
2	tb	Caster sugar
205	g	Raspberries; fresh or frozen
1		250 gram can sliced peaches in natural juice; drained
		Mint sprig to decorate

INSTRUCTIONS

FOR THE CUSTARD
FOR THE MERINGUE ISLANDS
FOR THE PEACH MELBA
1 Start by preparing the custard. Place the milk into a pan and gently
heat. Split open the vanilla pod and scrape out the seeds and add to the
milk.
2 Separate the eggs and place the whites in a large bowl and set aside.
Place the yolks into a medium bowl and stir in the sugar.
3 Pour over the warmed milk. Lightly whisk together and return to the pan.
Heat until thickened.
4 In a saute pan, pour in the hot milk and hot water, and gently bring to
the boil. Using an electric whisk, whisk the egg whites to soft peaks.
5 Continue whisking, gradually adding 2 tbsp caster sugar until it forms a
stiff glossy mixture.
6 Remove the custard from the heat and stir in the double cream. Transfer
the custard to a jug and set aside.
7 Using 2 dsp and a bowl of hot water, shape the meringues into quenelles.
Carefully place three into the simmering liquid and poach for a minute each
side.
8 Remove from the liquid and drain on a plate lined with kitchen paper.
Keep six whole raspberries for decoration and put the rest into a sieve set
on a bowl. Mash with a fork, pushing through a sieve. Discard the pips.
9 Flood a shallow serving dish with custard and drizzle over the raspberry
sauce. With a skewer make swirls in the custard. Arrange six peaches in the
custard and place the meringues in the centre. Decorate with the reserved
raspberries and a mint sprig.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Don’t confuse God’s patience with his final response”