White Chocolate Mousse And Kiwi Sauce

The theological roots of this concept of “vocation” are found in the biblical doctrine of creation and divine sovereignty. We are by God’s creative decree shaped in His image and thus designed to reflect in all our endeavors the purposeful activity of God Himself. All Christians, therefore, should ideally embrace their “work”, however secular and uneventful it may appear, as a calling of God, a responsibility for which they have been uniquely endowed that is designed in its own way to glorify God. One’s “job” or “career” or “occupation” thus has a meaning beyond mere personal fulfillment. “Ministry” is therefore not what the majority of Christians perform as “a discretionary time activity – something done with the few hours that can be squeezed out of the week’s schedule after working, sleeping, homemaking, neighbouring, washing and doing the chores” (Stevens, The Other Six Days, 132). It is, rather, all of life when discharged in faith.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Chocolate, Desserts, Fruits	4	Servings

INGREDIENTS

1 1/2		Gelatine leaves
200	g	7oz white chocolate
1		Egg
1		Egg yolk
1	T	Cointreau or Grand Marnier
300		10 fl oz cream
3		Kiwi fruits
		Icing sugar
		Lemon slices
		Sliced strawberries or kiwi
		fruit slices

INSTRUCTIONS

To Drink: - Sweet white wine.  Level of Difficulty:  Medium difficult
Preparation Time: 1 hour +  setting time Prepare in Advance: Yes Soak
the gelatine leaves in cold  water for 10 mins to soften. Melt the
chocolate in a heatproof bowl  over a pan of hot, but not boiling,
water. Allow to cool but not to  set.  Beat the egg and egg yolk in a
stainless steel bowl over a pan of  hot, but not boiling, water until
thickened. Squeeze the gelatine  leaves and stir into the warm egg
mixture until melted. Allow to cool  while still beating.  Add the
melted chocolate to the mixture, a little at a time, until the  mixture
is smooth and even.  Stir in the liqueur.  Whip the cream until thick
and carefully fold into the chocolate  mixture.  Put the mousse in the
fridge for 2 hours, until it has set.  Meanwhile, make the sauce.  Peel
the kiwi fruit and pure them in a  mixer or food processor.  Add icing
sugar to taste, if required. Keep  the sauce cold until ready to serve.
Pour a little sauce on 4 individual dishes.  Shape the mousse into
egg-shaped balls, using two warm tablespoons, and place them on top  of
the sauce.  Garnish with a few lemon leaves, sliced strawberries or
slices of kiwi  fruit.  Posted by : Sue Rykmans. Submitted By
KDECK@EPAUS.ISLAND.NET (KAREN  DECK) On   THU, 2 MAR 1995 205648 GMT

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 86 Calories From Fat: 22 Total Fat: 2.5g Cholesterol: 91.5mg Sodium: 19.9mg Potassium: 203mg Carbohydrates: 14.4g Fiber: 2g Sugar: 8.9g Protein: 3.2g