Lemon Panna Cotta With Spring Fruit And Almond Wafers

Remember, (your child’s) behavior does not just spring forth uncaused. His behavior – the things he says and does – reflects his heart. If you are to really help him, you must be concerned with the attitudes of heart that drive his behavior. A change in behavior that does not stem from a change in heart is not commendable; it is condemnable. Is it not the hypocrisy that Jesus condemned in the Pharisees? In Matthew 15, Jesus denounces the Pharisees who honored Him with their lips while their hearts were far from Him. Jesus censures them as people who wash the outside of the cup while the inside is still unclean. Yet this is what we often do in child-rearing. We demand changed behavior and never address the heart that drives the behavior.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Grains, Fruits		Cklive04	8	Servings

INGREDIENTS

		=== PANNA COTTA ===
1	c	Milk
2		Envelopes Gelatin
1	qt	Heavy cream
3/4	c	Sugar
4		Lemon zests, stripped with
		A vegetable peeler
1/2		Vanilla bean
		=== COMPOTE OF SPRING FRUIT
		===
1	pt	Strawberries
1		Raspberries
4		Apricots
3	T	Sugar
1	T	Kirsch
		=== ACCOMPANIMENT ===
		Almond Wafers, see * Note

INSTRUCTIONS

Have ready 8 molds or ramekins, 4 to 6 ounces each. To prepare the
cream, pour the milk into a bowl, then sprinkle the gelatin on the
surface, allow to stand so that the gelatin absorbs the milk and
softens. Bring the cream to a boil with the sugar and the strips of
lemon zest and split vanilla bean; remove from heat to steep so that
it absorbs the lemon flavor. After 5 minutes, stir in the softened
gelatin and return to a boil, stirring to dissolve the gelatin.  Strain
the mixture into a bowl, then fill the molds. Refrigerate them  until
set, at least 6 hours. Overnight is best. To unmold, dip the  molds
briefly in hot water. Loosen the top of the dessert by  inserting the
point of a sharp paring knife about 1/4-inch between  the cream and the
mold, scraping it against the mold all around.  Place a plate on the
dessert and invert. Tap the mold at the top and  lift it off.
Refrigerate the dessert until it is served. For the  compote, combine
all ingredients and refrigerate several hours. To  serve, remove
desserts from refrigerator and surround with some of  the compote and
the Almond Wafers. This recipe yields 8 servings.  Recipe Source:
COOKING LIVE with Sara Moulton From the TV FOOD  NETWORK - (Show #
CL-9090 broadcast 03-20-1998) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-01-1998
Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

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