[This] is not about the culture out there. It’s about those of us here—about what we as Christians are doing, what we are seeing, and what we may not know we are doing and seeing. I’m afraid we (including I) don’t have the eyes to see how much the world has squeezed us into its mold. If we could transport Christians from almost any other century to any of today’s “Christian” countries in the West, I believe what would surprise them most (besides our phenomenal affluence) is how at home Christians are with sexual impurity. It doesn’t shock us. It doesn’t upset us. It doesn’t offend our consciences. In fact, unless it’s really bad, sexual impurity seems normal, just a way of life, and downright entertaining.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
	French		8	Servings

INGREDIENTS

12	oz	Ladyfingers [also known as sponge fingers]
20	oz	Creme fraiche
14	oz	Marrons glaces
1		Wineglassful rum
1		Glass water
4	oz	Sugar

INSTRUCTIONS

Soak the ladyfingers in a mixture of equal parts rum and water.
Line the bottom and sides of a charlotte mold with the biscuits. Whip the
creme fraiche with the sugar until stiff. Add the crumbled [but not
crushed] marrons glaces to two-thirds of the whipped cream [reserving the
last third: translator's insertion]. Place successive layers of chestnut
cream and soaked ladyfingers in the mold: a layer of chestnut cream, a
layer of ladyfingers, a layer of chestnut cream. End with a layer of
ladyfingers. Refrigerate overnight. Unmold before serving and cover with
the reserved cream.
NOTES
(1) Ladyfingers or sponge fingers can be bought under that name, but Julia
Child recommends that they be homemade for use in a charlotte. A recipe has
already been posted I believe, or one is found in her book "The French
Chef".
(2) In JC's recipe for an almond chocolate charlotte, she recommends lining
the mold with waxed paper before putting in the ladyfingers. Then the top
of the filled mold is covered with waxed paper, a saucer, and weighted
down.
Posted to FOODWINE Digest  by Esther Czekalski
<esther_czekalski@BAYNETWORKS.COM> on Dec 22, 1997

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