Use self-control! Here are two pitfalls that most of us fall into in this regard. One is we let the individual take us off the main point. Maybe it's the scoffer: “What about those who never heard the Gospel?” “Where did Cain get his wife?” Maybe it’s the person that just wants to share unrelated stories. You need self-control to prevent yourself from going down rabbit trails that will take you away from the four core elements of the Gospel (God-Man-Christ-Response). Second, you will need self-control to avoid getting emotional, angry, discouraged, frustrated or offended. Oftentimes these conversations can get very sensitive. You need to be filled with the Holy Spirit and produce the fruit of self-control even if the other person has lost his. Don’t let their spirit dictate your spirit.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Beverages, Chocolate	8	Servings

INGREDIENTS

4	c	Heavy cream
4	tb	Cornstarch
1 1/2	c	Half-and-half
4	tb	Instant espresso powder
6		Egg yolks
2	tb	Grand Marnier
2		Eggs
1/2	oz	Chunk semi-sweet chocolate; finely grated
1/2	c	Granulated sugar

INSTRUCTIONS

KAREN PHILLIPS CBTX40A
EQUIPMENT:  Measuring cup, measuring spoons, hand grated, 2 1/2-qt
saucepan, electric mixer with paddle, and balloon whip, rubber spatula,
whisk, instant-read test thermometer, 2 stainless steel bowls (1 large),
pastry bag, 8  8-oz coffee cups
Heat 1 1/2 cups of heavy cream and the half-and-half in a 2 1/2-qt saucepan
over medium-high heat. Bring to a boil. While the cream is heating, combine
the egg yolks, eggs, sugar, cornstarch, and instant espresso powder in the
bowl of an electric mixer fitted with a paddle. Beat the mixture on high
for 2 minutes, scrape down the sides of the bowl, and continue mixing on
high until the mixture is slightly thickened, about 1 1/2 to 2 minutes. (At
this point the cream should be boiling. If not, adjust the mixer speed to
low and continue to mix until the cream boils. If his is not done, the eggs
will develop undesirable lumps.) Pour the boiling cream into the beaten egg
mixture and whisk to combine. Return to the saucepan and heat over
medium-high heat, whisking constantly, until the cream reaches a
temperature of 180 degrees, about 5 to 6 minutes. Remove from the heat and
transfer to a stainless steel bowl. Cool the espresso-custard mixture in an
ice-water bath to a temperature for 40 to 45 degrees, about 20 to 25
minutes.
Continued >>>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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