Biscuit Leger Aux Fruits Rouge Et Son Coulis De Figues

Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Chefs, Surprise	1	Servings

INGREDIENTS

75	g	Plain flour
2		Egg whites
95	g	Icing sugar
75	g	Melted butter, unsalted
80	g	Creme patissier
30	g	Marzipan
2		Soup spoons kirsch
1 1/2		Cream
250	g	Raspberries
4		Pomerol wine
50	g	Sugar
		Half vanilla pod
3		Figs
50	g	Raspberries

INSTRUCTIONS

Mix flour, egg whites and icing sugar together with a wooden spatula,
stir together until nice smooth mixture. Add melted butter and mix
again. Place the mixture in fridge for one hour and let set.  Grease a
baking sheet and spoon the mixture on to it making oblong  shapes 9cm x
4 cm (you can use a metal stencil or anything of the  right shape and
thickness). Cook in an oven at 350F until golden  brown, for about 10
minutes.  Remove quickly with a palette knife and cool on a clean
table.  For the sauce, boil together red wine and sugar and vanilla
pod. When  it comes to the boil put in the figs. Poach figs for about
10  minutes. When the figs are cooked, remove pan from heat, cool, add
raspberries, liquidise, pass until nice and smooth. Pass everything
through a sieve.  For the cream, mix together the pastry cream and
marzipan mixture and  fold in the double cream (which has been whipped
separately).  Proportions: 1 of pastry cream to 2 of double cream. The
cream must  be smooth but not too runny. Finally, add the kirsch.  To
assemble, place a layer of raspberries (8) on to a biscuit,  coating
each layer with some cream. Use three biscuits per portion,  finishing
with a biscuit. Dust biscuit with icing sugar. Take a  scorched iron to
create a pattern.  Flood serving plate with the sauce, starting in the
middle, and gently  place the biscuit in the centre. To finish, pour a
little bit of creme  anglaise around the biscuits using the top of a
knife to create a  pattern.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Forgiveness is not automatic”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1208 Calories From Fat: 575 Total Fat: 65.5g Cholesterol: 161.3mg Sodium: 1408.9mg Potassium: 690.4mg Carbohydrates: 145.7g Fiber: 21.6g Sugar: 63.7g Protein: 18.3g