Initial sanctification occurs instantly at the moment of salvation when we are delivered from the kingdom of darkness and brought into the Kingdom of Christ (see Colossians 1:13). Progressive sanctification continues over time until we go to be with the Lord. Initial sanctification is entirely the work of God the Holy Spirit who imparts to us the very life of Christ. Progressive sanctification is also the work of the Holy Spirit, but it involves a response on our part so that we as believers are actively involved in the process.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Dutch	Not, Sent	8	Servings

INGREDIENTS

		Butter-flavor cooking spray
2	tb	Sugar
1 1/2	c	Skim milk
3/4	c	Sugar
2/3	c	Dutch process cocoa or unsweetened cocoa
3	tb	All-purpose flour
1/4	ts	Salt
1	oz	Semisweet chocolate
3	lg	Egg yolks
5	lg	Egg whites
1/4	ts	Cream of tartar
1/3	c	Sugar
1		Bar (3 oz) premium white chocolate; chopped
2	tb	Skim milk
1	tb	White rum

INSTRUCTIONS

Preheat oven to 400°. Coat 8 (6-ounce) ramekins with cooking spray;
sprinkle with 2 tbsp sugar. Place on a baking sheet; set aside.
Combine 1 1/2 cups milk, 3/4 cup sugar, cocoa, flour, and salt in a large
saucepan; cook 5 minutes over medium-high heat, stirring constantly with a
whisk until mixture thickens and comes to a boil. Cook and additional 30
seconds, stirring constantly. Remove from heat; add semisweet chocolate,
stirring until melted. Gradually add chocolate mixture to egg yolks,
stirring well. Return mixture to pan. Cook 2 minutes over medium heat,
stirring constantly. Spoon mixture into a large bowl; cool to room
temperature, stirring constantly.
Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Gently
fold one-fourth of egg white mixture into chocolate mixture; gently fold in
remaining egg white mixture. Spoon batter evenly into prepared ramekins.
Bake souffles at 400° for 20 minutes or until puffy and set.
Combine white chocolate and 2 tbsp milk in a small saucepan; cook over low
heat until chocolate melts. Remove from heat; stir in rum. Cut into each
souffle with a spoon; pour 1 tbsp sauce over each souffle. Serve
immediately.
NOTES : Per serving: cals - 289 - 24%ff, fat - 7.8g
Recipe by: Cooking Light - November/December 1997
Posted to recipelu-digest Volume 01 Number 328 by The Taillons
<taillon@earthlink.net> on Nov 29, 1997

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