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It’s not the excellence of our offering that makes our worship acceptable but the excellence of Christ. We cannot worship the eternal Father apart from the eternal Son… Our worship is accepted not on the basis of what we have done, but on the basis of what Christ has done… [Therefore] if we [leaders] help people focus on what God did two thousand years ago rather than twenty minutes ago, they’ll consistently find their hearts ravished by His amazing love.
Bob Kauflin
Caramel Whip
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CATEGORY
CUISINE
TAG
YIELD
Eggs, Dairy
Desserts
6
Servings
INGREDIENTS
2
Teasp. unflavored
Gelatine
3/4
c
Cold water
3/4
c
Brown sugar,
Packed
3
Eggs, separated
1
ds
Salt
1
Teasp. vanilla extract
3
Tablesp. sugar
1
ds
Salt
1 1/2
c
Milk
1/2
Teasp. vanilla
Extract
1/4
Teasp. lemon
Extract
1/4
Teasp. almond
INSTRUCTIONS
extract chopped walnuts
Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar with
remaining 1/2 cup water to 232° F. on candy thermometer. or until syrup
spins thread. Meanwhile, beat egg whites with dash salt until stiff. Remove
syrup from heat; stir in gelatine until dissolved; slowly add to beaten
whites. beating constantly. Add 1 teasp. vanilla; with rubber spatula, fold
in well. Pour into 1-qt. mold or 6 individual molds. Refrigerate.
For sauce, in saucepan, beat egg yolks until lemon-colored; stir in
granulated sugar, dash salt. then milk. Cook over low heat, stirring, until
thickened. Stir a few min.; then add 1/2 teasp. vanilla extract and lemon
and almond extracts. Cool; refrigerate.
At dessert time Sunday: Unmold caramel dessert; sprinkle with walnuts. Pass
custard sauce. Makes 6 servings.
A Message from our Provider:
“Faith without works is empty – and vica versa.”
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