Name: Chilled Strawberry Souffle with a Strawberry Coulis Sauce
Ingredients: 4 Eggs; separated; 75 g Caster sugar; 3/4 oz Gelatine leaves; soaked; 1/2 Lemon; juice of; 6 tb 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 tb Red wine; 1 ts Orange zest; shredded; 4 tb Water

The average person in the world today, without faith and without God and without hope, is engaged in a desperate personal search throughout his lifetime. He does not really know where he has been. He does not really know what he is doing here and now. He does not know where he is going. The sad commentary is that he is doing it all on borrowed time and borrowed money and borrowed strength; and he already knows that in the end he will surely die! Man, made more like God than any other creature, has become less like God than any other creature. Created to reflect the glory of God, he has retreated sullenly into his cave; reflecting only his own sinfulness. Certainly it is a tragedy above all tragedies in this world that man, made with a soul to worship and praise and sing to God's glory, now sulks silently in his cave.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Coxon’s kit, Coxon1	1	servings

INGREDIENTS

4		Eggs; separated
75	g	Caster sugar
3/4	oz	Gelatine leaves; soaked
1/2		Lemon; juice of
6	tb	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	tb	Red wine
1	ts	Orange zest; shredded
4	tb	Water

INSTRUCTIONS

COULIS
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.
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