Coffee Semifreddo With Warm Miniature Doughnuts

The following principles of leadership emerge from biblical teaching: 1. Christian leaders should be certain that their goal is to serve God and others, not to receive the title or honor that comes with leadership. 2. Leaders should not use their position for their own advantage or comfort. No task should be “beneath” them – although some tasks may be delegated. They should not ask others to do what they are unwilling to do themselves. 3. Leaders will seek to distinguish their own preferences from the will and welfare of the group as a whole. 4. Normally the position should seek the leader. There may be some situations in which persons may apply or volunteer. Nevertheless, when someone strongly desires a particular responsibility, his or her motivation should be carefully examined. 5. We must learn to see each other as valuable to the Lord and basically equal in his sight.

Millard Erickson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	Toronto	Cooking liv, Import	1	Servings

INGREDIENTS

3		Egg yolks
4	T	Sugar
1	T	Kahlua
2	T	Strong brewed espresso
1/2	c	Well-chilled heavy cream
2		Egg whites*
		Unsweetened cocoa powder for
		dusting semifreddo
		Warm miniature doughnuts
		recipe follows

INSTRUCTIONS

if egg safety is a problem in your area, substitute 4 teaspoons  dried
egg whites (such as Just Whites, available at some supermarkets  and by
mail order from New York Cake & Baking Distributors, tel.
800-942-2539), reconstituted by stirring 1/4 cup warm water into them
as package instructions indicate  In a large metal bowl combine yolks,
2 tablespoons sugar, Kahlua and  espresso. Set bowl over a pan of
simmering water and with a hand-held  electric mixer beat yolk mixture,
moving beaters around pan, until  mixture triples in volume and (with
motor off) falls in thick ribbons  from lifted beaters, about 5
minutes. Set bowl in a larger bowl of  ice and cold water and cool
mixture, stirring gently with a rubber  spatula.  In a chilled bowl
with cleaned beaters beat cream until it just holds  stiff peaks and
chill while beating egg whites.  In a bowl with cleaned beaters beat
whites until they just hold soft  peaks. Add remaining 2 tablespoons
sugar and beat until meringue just  holds stiff peaks.  Fold cream into
yolk mixture and fold in meringue gently but  thoroughly. Spoon mixture
into six 1/3-cup espresso cups, mounding  slightly. Freeze mixture,
uncovered, until firm, about 3 hours.  Desserts keep in freezer,
loosely covered with plastic wrap once  hardened, up to 3 days. Dust
semifreddo with cocoa powder and serve  cups on saucers with doughnuts.
Yield: 6 servings  Notes: Recipe courtesy of Gourmet Magazine and Boba
Restaurant,  Toronto, Canada  Recipe by: Cooking Live Show #CL9072
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 804 Calories From Fat: 510 Total Fat: 57.7g Cholesterol: 716.4mg Sodium: 179.8mg Potassium: 253.4mg Carbohydrates: 56g Fiber: 0g Sugar: 51.2g Protein: 17.7g