Name: Lemon Ice Brulee with Toffee
Ingredients: 1 Lemon; 2 Egg yolks; 75 g Caster sugar; 1/2 pt Single cream; 125 ml Double cream; 2 oz Hazelnuts; roasted and lightly; ; crushed; 125 g Caster sugar; 2 ts Water; Icing sugar; Mint; Green grapes

It is a shame that the word “saint” has been hijacked by the Catholic Church. In the original Greek the word simply means “holy.” In Christ you are perfectly clothed with His holiness. In that sense you are a saint. That is how you are seen in the eyes of God. How many of you who profess Christ see this as your identity? You don’t if you are trying to find your acceptance from other people. You don’t if you are seeking to earn God’s favor. And you don’t if your life isn’t seen as one that is practically becoming more holy (or more “saintly”) over time. Your position is saint. You are not trying to become a saint. Your identity is Christ. It begins here and everything flows from that reality for the believer.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Coxon’s kit, Coxon2	1	servings

INGREDIENTS

1		Lemon
2		Egg yolks
75	g	Caster sugar
1/2	pt	Single cream
125	ml	Double cream
2	oz	Hazelnuts; roasted and lightly
		; crushed
125	g	Caster sugar
2	ts	Water
		Icing sugar
		Mint
		Green grapes

INSTRUCTIONS

CREME BRULEE
CARAMEL
GARNISH
In a bowl whisk the egg yolks, sugar and lemon rind until thick and creamy.
Heat the single cream until boiling, gradually whisk into the egg yolks
until smooth and return to the pan.
Heat gently stirring continuously until thickened. Add the lemon juice and
cool rapidly. Whisk the double cream and fold into the cooled lemon mix.
Pour into freezer proof ramekins and freeze for 4-6 hours. Make the
hazelnut caramel by heating gently the sugar and water until a rich golden
colour. Add the crushed roasted hazelnuts and mix in, pour over the ice
cream. Leave to set and serve immediately.
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