Name: Gooseberry Burnt Creams
Ingredients: 1 lb Tart green gooseberries; 4 oz Caster sugar (or more); 5 oz Granulated sugar; 1/2 lb Fromage blanc or quark*; 1/2 pt Double cream

Narrow-minded Christians or is Jesus Christ the ONLY way to heaven? 1. Our fundamental problem with God is our sin. It separates us from His love. In His holiness He is obligated to judge it - now and eternally. ONLY Christ died for the removal of our sin and subsequent forgiveness. 2. Jesus taught it - 'Jesus said to him, ';I am the way, and the truth, and the life; NO ONE comes to the Father, but through ME'' (Jn. 14:6). 3. Of every religious figure, ONLY Christ rose from the dead in the Resurrection and proved His victory over death, the devil and sin. 4. If there were any other way to heaven, why would God send His only Son to die an excruciating death on a cross? 'I do not nullify the grace of God; for if righteousness comes through the Law [doing good works], then Christ died needlessly' (Gal. 2:21). 5. The Bible teaches it - 'And there is salvation in no one else; for there is no other name under heaven that has been given among men, by which we must be saved' (Ac. 4:12). Is The ONLY Savior YOUR Savior - evidenced by your confession and lifestyle (Lk. 8:21)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	Greek	Fruits, Desserts	8	Servings

INGREDIENTS

1	lb	Tart green gooseberries
4	oz	Caster sugar (or more)
5	oz	Granulated sugar
1/2	lb	Fromage blanc or quark*
1/2	pt	Double cream

INSTRUCTIONS

*Note: Creamy Greek yoghurt may also be used instead of fromage blanc or
quark. Choose a heavy-based saucepan with a large surface area. Put the
topped and tailed gooseberries into it, still moistened by the water in
which they have been rinsed. Cover and cook over very low heat until the
fruit is perfectly tender. (It does not matter if the berries collapse in
cooking here as they will be crushed to a pulp for serving.) Crush the
cooked fruit with a potato masher and cook for several minutes more,
without the lid but just stirring occasionally, until most of the juices
have evaporated leaving a thick fruit puree.  Add caster sugar to taste and
stir until melted.  Spoon the puree into 8 individual cocotte dishes and
leave until cold. Beat the fromage blanc, quark or yoghurt into the cream
until smoothly mixed then whisk until fairly stiff. Spoon the creamy
mixture over the cold puree and level the tops. Cover and chill in the
freezer for about 45 minutes until the cream firms up. Dissolve the
granulated sugar in 1 tablespoon warm water in a pan placed over low heat.
Then turn the heat up and cook until the sugar carmelises to a rich shade
of gold.  Quickly pour the burnt sugar evenly over the chilled creams and
set aside for 20 minutes or so until the caramel sets in thin brittle
sheets of gold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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