Chilled Strawberry Souffle With A Strawberry Coulis Sauce

The vast majority of unsaved Americans do not need convincing that child-killing is wretched and immoral. What they do need convincing of is that abortion is child killing. Likewise, the vast majority of unsaved Americans do not need convincing that it is wrong to tear people's arms and legs and heads off, but they do need convincing that abortion does just that, four thousand times a day in this country. Thank God that so many of the people who reject Him as Creator and Saviour still have enough of His law written on their heart to govern their actions and inform their morality (at least as it applies to murder). What this means for us is that the major obstacle keeping most people on the "pro-choice" side is not so much moral as educational. We are not trying to preach them into a "new" morality, we are educating them towards a more consistent application of the morality they already have in place (one that condemns killing innocent people).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

4		Eggs, separated
75	g	Caster sugar
3/4	oz	Gelatine leaves, soaked
1/2		Lemon, juice of
6	T	Water
1/2	pt	Strawberries, sieved
1/4	pt	Double cream
3		Fresh strawberries
		Dried strawberries, crushed
250	g	Strawberries, pureed
50	g	Icing sugar
2	T	Red wine
1	t	Orange zest, shredded
4	T	Water

INSTRUCTIONS

Encircle a 1 3/4 pint or 4 dariole moulds with foil or greaseproof,
that stands approximately 2 inches above the rim of the dish and
fasten. Place the egg yolks and sugar in a bowl and suspend the bowl
over a pan of hot water, whisk the mix until it is thick and creamy.
Remove the bowl from the heat.  Dissolve the gelatine in the lemon
juice and water over a low heat  then beat it into the creamy egg
mixture. Whisk the cream to a soft  peak and reserve a little for
decoration.  Fold the remaining cream into the strawberry puree, leave
the souffle  mix until just at the point of setting. Whisk the egg
whites until  they are stiff, then fold them into the mixture. Pour
into the  souffle dish then leave to set overnight.  Decorate with
chocolate piping and the sides with dried crushed  strawberries.
Coulis: Puree the strawberries and pass through a fine sieve. Place
the sugar with the water and the shredded zest and reduce for 2
minutes. Add the red wine, bring back to the boil. Strain and mix  with
the strawberry puree.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable
Limited. All rights  reserved.  Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 909 Calories From Fat: 219 Total Fat: 24.8g Cholesterol: 744mg Sodium: 310.3mg Potassium: 3232.2mg Carbohydrates: 150.6g Fiber: 38g Sugar: 94.2g Protein: 38g