Fresh Strawberry Pure With Chantilly Cream

We need to be straitly warned, that it is no light matter whether we repent or not. We need to be reminded, that there is a hell as well as a heaven, and an everlasting punishment for the wicked, as well as everlasting life for the godly. We are fearfully apt to forget this. We talk of the love and mercy of God, and we do not remember sufficiently His justness and holiness. Let us be very careful on this point. It is no real kindness to keep back the terrors of the Lord. It is good for us all to be taught that it is possible to be lost forever, and that all unconverted people are hanging over the brink of the pit.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy		Waitrose1	4	Servings

INGREDIENTS

450	g	Fresh strawberries, hulled
		1lb.
85	g	Castor sugar, 3oz
15		Rum or juice of 1/2 lemon
		1tbsp
150		Double cream, 5fl oz
5		Vanilla essence, 1tsp
30		Full-cream organic milk
		2tbsp
		Sliced strawberries to
		decorate

INSTRUCTIONS

Liquidise the strawberries with 55g (2oz) caster sugar and the rum or
lemon juice and chill thoroughly.  To make the Chantilly cream, whisk
the double cream until it begins to  thicken. Beat in the remaining
sugar and the vanilla essence. Add the  milk a little at a time until
the cream falls into soft folds. Return  to the fridge to chill for 30
minutes.  Pour a layer of strawberry pure in the bottom of four
individual  glasses followed by a layer of Chantilly cream. Add a
little more  strawberry pure and top with the remaining cream. Decorate
with  sliced strawberries, chill for a further 30 minutes and serve
with  Waitrose Shortbread Fingers.  Converted by MC_Buster.  NOTES :
The delicacy of strawberries and the lightness of Chantilly  Cream go
well together. Rum is a particularly good addition to fruit  and
enhances the strawberry flavour, but you can use lemon juice  instead
if you prefer.  Converted by MM_Buster v2.0l.

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