Your heart will always be drawn to whatever brings it greatest joy. Don’t apologize for it. This isn’t the result of poor nurture or genetic error or inadequate education. Far less is it the fruit of sin. God created you with a “joy meter” in your soul, such that you invariably choose whatever options in life register most loudly and most deeply. You may be emotionally bruised, perhaps black and blue, from beating up on yourself for wanting to feel good or for wanting to experience happiness and joy. Stop it! Don’t repent.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Ready, Steady, Cook	2	servings

INGREDIENTS

2		Ready made brandy snaps
115	g	Chocolate money; unwrapped , about
2		Egg yolks
1	ts	Icing sugar
1	tb	White wine
2		Lemons; plus finely grated
		; , juice of
1/2		Lemon; zest of
300	ml	Double cream
		Christmas chocolate log; roughly chopped
1	lg	Gingerbread Christmas tree
1		113 gram pac hard boiled sweets
1	cn	Aerosol 'squirty' cream
2		Oranges; peeled and
		; segmented
		Icing sugar to dust

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 Arrange the brandy snaps on a baking sheet, spacing them out well,
and place in the oven for about 30 seconds, or until they begin to
soften.
2 Remove from the oven and unravel each brandy snap. Press over
upturned greased ramekin dishes to make baskets and allow to cool.
3 Place the chocolate in a heatproof bowl, sit over a pan of simmering
water and allow to melt.
4 Turn the brandy snap baskets upside down and dip the edge in the
melted chocolate. Leave to set.
5 For the Syllabub: Place the egg yolks, 1 tsp icing sugar, white
wine, lemon juice and zest in a heatproof bowl, sit on a pan of
simmering water and whisk until light and fluffy.
6 Fill the brandy snap baskets with lemon syllabub and serve on
plates. Whisk 300ml/ 1/2 pint double cream until soft peaks.
7 Carefully fold the chopped chocolate log into the whipped cream
with the remaining melted chocolate. Place the cooking rings on a
greased baking sheet, spoon in the chocolate mixture to fill, and
then chill until set.
8 Carefully remove the cooking rings and transfer onto plates to
serve. Put the gingerbread tree on a baking sheet lined with baking
parchment and cook in the oven for 3-5 minutes to warm through and
slightly soften.
9 Using a sharp knife, cut out a piece of the centre of the
gingerbread tree to make a 'channel'.
10 Grind the hard boiled sweets in a coffee grinder to make a fine
dust and sieve to remove larger pieces. Sprinkle dust in the
'channel' in the gingerbread tree to make an even layer.
11 Bake for 1-2 minutes, or until the dust has melted. Remove from
the oven and allow to cool. Remove carefully from the paper and serve
on a plate.
12 Place the orange segments on a baking sheet and dust with icing
sugar. Caramelise quickly using a blow torch, or under a hot grill.
Place a cooking ring on a plate and squirt some aerosol cream into
the bottom, layer on the orange segments, carefully remove the
cooking ring and serve immediately.
Converted by MC_Buster.
NOTES : Chef - Tony Tobin
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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